1 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
8 cups tortilla chips
1 cup shredded lettuce
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.
Test Kitchen tips
The avocado cream makes a great topping for tacos, quesadillas and even burgers.
Seasoned rice vinegar is different than regular rice vinegar. It has added sugar and salt.