Fresh Shrimp and Avocado Nachos

tasteofhome.com

Sasha Marie Klein

4 plum tomatoes, chopped

3 tomatillos, husked and chopped

4 jalapeno peppers, seeded and finely chopped

1 small onion, chopped

2 garlic cloves, minced

¼ cup minced fresh cilantro

3 tablespoons olive oil

2 tablespoons seasoned rice vinegar

1 tablespoon lime juice

1-½ teaspoons sea salt

½ teaspoon dried oregano

1 pound peeled and deveined cooked shrimp (31 to 40 per pound), coarsely chopped

subheading: TOPPING:

2 medium ripe avocados, peeled and pitted, divided

½ cup sour cream

2 tablespoons lime juice

8 cups tortilla chips

1 cup shredded lettuce

Directions at tasteofhome.com

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