(Serves 10)


1⁄2 cup sour cream
1⁄2 avocado, peeled, pitted, and chopped
1⁄2 lemon, juiced
1kg extra-large shrimp, peeled and deveined
2 tbs vegetable oil
1⁄2 teaspoon chipotle chile powder
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon cayenne pepper
50 large tortilla or wholewheat toasted wraps cut in triangles
2 jalapeño peppers, seeded and very thinly sliced
170g shredded reduced fat mozzarella cheese
15 cherry tomatoes, sliced
1⁄4 cup chopped fresh cilantro



Combine sour cream, avocado, and lemon juice in a food processor and blend until smooth. Transfer to a zip-top plastic bag. Refrigerate until needed. Put shrimp, oil, chipotle powder, salt, black pepper, and cayenne into a bowl and toss well. Working in 2 batches, sauté shrimp in a large, nonstick skillet over medium-high heat, stirring occasionally, until just pink and barely cooked through, 3 to 4 minutes per batch (shrimp will finish cooking under broiler). Transfer to a plate and set aside. Preheat broiler. Line 2 large, rimmed baking sheets with foil and grease lightly. Arrange chips on prepared sheets in a single layer. Put 1 shrimp onto each chip, and top each shrimp with 1 jalapeño slice and 1 generous pinch of cheese. In 2 batches, broil until cheese is melted and chips are lightly toasted, about 1 minute per sheet. Transfer nachos from baking sheet to a serving platter. Snip one corner of the zip-top bag of avocado-cream sauce to drizzle over nachos. Top with tomatoes and cilantro before serving. *Allrecipes Magazine*



Use any cheese you want; you are the boss of your cheese choices! You can also substitute the sauce with chopped avocado and a few dollops of sour cream.

Leave a Reply

Your email address will not be published. Required fields are marked *