Ingredients

• 0.5 cups sour cream
• ½ avocado , peeled and pitted
• ½ lemon , juiced
• 1 pound small Gulf shrimp , 50 to 60 per pound
• 1 tablespoon vegetable oil
• 0.25 teaspoons ground dried chipotle pepper
• salt and ground black pepper to taste
• 1 pinch cayenne pepper , or to taste
• 50 large (restaurant-style) tortilla chips , or as needed
• 2 jalapenos peppers , seeded and very thinly sliced
• 3.5 cups shredded pepperjack cheese , or as needed
• 15 cherrys tomatoes , sliced - or as needed
• 0.25 cups chopped fresh cilantro

Instructions

1. 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.
2. 2 Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
3. 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.
4. 4 Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
5. 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.
6. 6 Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
7. 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.

Nutrition per serving