| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 16 appetizers (4 servings)
- Calories 140
- 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 medium frozen peeled, cooked shrimp, thawed
- 1 medium avocado, halved, seeded, peeled, and chopped
- 1 small plum tomato, seeded and chopped
- 2 tablespoons bottled green salsa or salsa
- 1 1/2 teaspoons snipped fresh oregano
- 1 clove garlic, 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.
