• ½ cup sour cream
  • ½avocado, peeled and pitted
  • ½lemon, juiced
  • 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
  • 1 tablespoon vegetable oil
  • ¼ teaspoon ground dried chipotle pepper
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 50large (restaurant-style) tortilla chips, or as needed
  • 2jalapeno peppers, seeded and very thinly sliced
  • 3 ½ cups shredded pepperjack cheese, or as needed
  • 15cherry tomatoes, sliced – or as needed
  • ¼ cup chopped fresh cilantro
  • Directions

  • Step 1

    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.


  • Step 2

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

  • Step 3

    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.

  • Step 4

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

  • Step 5

    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.

  • Step 6

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

  • Step 7

    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.

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