What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.

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  • Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.

  • Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.

  • Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.

  • Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.

  • Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.

  • Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Cook's Notes:

You can use any cheese you want; you are the boss of your cheese choices!

You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like.

Nutrition Facts

208.7 calories; protein 12.5g 25% DV; carbohydrates 6.3g 2% DV; fat 14.9g 23% DV; cholesterol 82.4mg 28% DV; sodium 277.7mg 11% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2013
AWESOME! These were kind of a spur of the moment thing so I had to do a few things differently...First I only had a bag of salad shrimp so I also added a package of imitation crab that I chopped up. I sauteed them both w/ the oil and seasonings just to warm them through. I didn't have restaurant style tortillas so I used bite sized round ones. Lastly I didn't have an avocado so I made 'Spicy Cilantro Dressing' from this site to put on top which was perfect for these! I can only imagine how good these are made as written b/c they were great w/ all of my changes. The family really loved these...a definite keeper YUM! Thanks for sharing.:) Read More
(32)

Most helpful critical review

Rating: 1 stars
11/09/2013
Too much work for what you end up with. Read More
(4)
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/06/2013
AWESOME! These were kind of a spur of the moment thing so I had to do a few things differently...First I only had a bag of salad shrimp so I also added a package of imitation crab that I chopped up. I sauteed them both w/ the oil and seasonings just to warm them through. I didn't have restaurant style tortillas so I used bite sized round ones. Lastly I didn't have an avocado so I made 'Spicy Cilantro Dressing' from this site to put on top which was perfect for these! I can only imagine how good these are made as written b/c they were great w/ all of my changes. The family really loved these...a definite keeper YUM! Thanks for sharing.:) Read More
(32)
Rating: 1 stars
11/09/2013
Too much work for what you end up with. Read More
(4)
Rating: 5 stars
12/10/2013
There is some advanced prep needed for this recipe but it's well worth it. This makes an impressive appetizer for company. I used chopped green onions instead of cilantro, sliced the jalapeño a little thicker for crunch, and recommend cutting back a little on the lemon juice because it was too tart for me. Everyone was impressed. Read More
(3)
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Rating: 4 stars
11/11/2013
Good recipe. I used fresh North Carolina shrimp. I always use fresh NC seafood. Cindy must like her seafood frozen and from overseas. Thanks. Read More
(3)
Rating: 5 stars
11/10/2013
Thank you John for taking the time to post this recipe. I have not had the opportunity to try it yet but it sounds great! I am so sorry that there people that have no class such as "Cindy" and talk in such a way as to belittle your efforts....again thank you for your time. Read More
(3)
Rating: 5 stars
03/28/2014
Made these for a super bowl party and they were the favorite! Hardest part wasn't eating them on the way there. Made them exactly as the recipe called, well worth the effort! Read More
(2)
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Rating: 4 stars
11/10/2013
These were yummy. I added lime, salt and cayenne to the avocado creama, turned out great! Oh, and used colby jack cheese. Read More
(2)
Rating: 4 stars
11/11/2013
This sounds wonderful. I am going to give a try this weekend. I am thinking about using a tomato/cilantro or some other type of 12 inch flour tortilla instead of the single tortilla chips and then baking it on a pizza stone. Read More
(1)
Rating: 5 stars
11/11/2013
Looks awesome - will try next weekend - Cindy-take it easy..... Read More
(1)