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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 16 appetizers (4 servings)
- Calories140
- Total Fat (g)8
- Saturated Fat (g)1
- Monounsaturated Fat (g)5
- Polyunsaturated Fat (g)1
- Cholesterol (mg)43
- Sodium (mg)134
- Carbohydrate (g)11
- Total Sugar (g)1
- Fiber (g)4
- Protein (g)7
- Vitamin C (DV%)15
- Calcium (DV%)4
- Iron (DV%)6
*Percent Daily Values are base on a 2,000 calorie diet
Shrimp-Avocado Nachos
Makes:
16 appetizers (4 servings)
Prep: 20 minutes
Chill: 10 minutes
Chill: 10 minutes
Ingredients
- 16 mediumfrozen peeled, cooked shrimp, thawed
- 1 mediumavocado, halved, seeded, peeled, and chopped
- 1 smallplum tomato, seeded and chopped
- 2 tablespoonsbottled green salsa or salsa
- 1 1/2 teaspoonssnipped fresh oregano
- 1 clovegarlic, minced
- 16 baked (low-fat) tortilla chips
Directions
In a medium bowl, combine shrimp, avocado, tomato, salsa, oregano, and garlic. Cover and refrigerate 10 minutes to 1 hour.
Arrange chips on a serving platter. Remove shrimp from slasa mixture. Place one shrimp onto each chip. Spoon salsa mixture onto each chip. Serve immediately.
