Ingredients
4 plum tomatoes, chopped3 tomatillos, husked and chopped4 jalapeno peppers, seeded and finely chopped1 small onion, chopped1/4 cup minced fresh cilantro3 tablespoons olive oil3 tablespoons lime juice, divided2 tablespoons seasoned rice vinegar2 garlic cloves, minced1-1/2 teaspoons sea salt1/2 teaspoon dried oregano1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped2 medium ripe avocados, peeled and pitted, divided 1/2 cup sour cream8 cups tortilla chips1 cup shredded lettuce
Preparation
In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, sea salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp.
For avocado cream, mash 1 avocado with sour cream and 1 tablespoon lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice.
To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.
