- 11/2 teaspoons Hungarian paprika
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 lb shrimp peeled and deveined with the tails removed
- 3-4 mini sweet peppers
- 1 Tbsp blackened seasoning (see recipe above)
- 1 cup cheddar or Monterrey Jack shredded
- 1 jalapeño pepper thinly sliced (or you can substitute jarred jalapenos if you can’t find fresh ones)
- 2 Tbsp chopped fresh cilantro
- 4 cups Mission Organics® Tortilla Chips (about half a bag)
- 1 medium tomato diced
- 1/4 cup red onion diced
- 1 teaspoon cilantro finely minced
- juice from one lime (more or less to your tastes)
- sea salt to taste
- 2 Hass Avocado ripe
- 1/4 cup tomato diced
- 1 teaspoon cilantro finely chopped
- juice from one lime (more or less to your tastes)
- jalapeno or hot sauce optional
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Preheat the oven to 400 while you gather your ingredients
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Season shrimp with blackening spices using as much or as little as you prefer.
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Heat up a cooking pan over medium-high heat. Add shrimp and quickly sear them on both sides until just done. Take shrimp out of the pan and set aside. *You can also bake the shrimp in the oven or grill them.
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Place the tortilla chips onto a baking sheet covered with parchment paper. The paper will help you transfer the completed nachos to a serving dish.
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Place the shrimp onto the chips, then add the sweet peppers.
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Add the shredded cheddar to the nachos, evenly distributing the cheese. *use more cheese than you think you need. As it melts it won’t look to be as much as you imagined.
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Sprinkle cilantro over the cheese, then add sliced jalapenos if you want a little extra heat.
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place sheet into preheated oven and bake for 7-10 minutes or until the cheese is nicely melted.
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In a mixing bowl add diced tomatoes, onion, cilantro and lime juice. Season with sea salt to taste. * If you like heat feel free to add some diced jalapeno or hot sauce.
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Mash avocado with a potato masher or fork until you have the desired texture.
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Add the diced tomato, cilantro, and lime juice. Season with sea salt to taste. *If you like heat feel free to add some diced jalapeno