Tostadas with shrimp and avocado

Ingredients:

• 2 dried ancho peppers, seeded
• 3.5 tbsp freshly squeezed lime juice (from about 3 limes) + wedges for serving
• 3 tbsp vegetable oil + extra for frying
• 1 large clove of garlic, chopped
• 0.5 tsp dried oregano
• 1/4 tsp ground cumin
• 0.5 tsp cayenne pepper
• 700 g medium shrimp, peeled and deveined
• 12 corn tortillas
• 3 avocados
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 2 tbsp chopped fresh cilantro
• Sour cream and diced tomatoes, for serving

Preparation:

1. Toast the chilies in a dry skillet over medium heat, turning frequently, until slightly softened, about 1 minute. Transfer to a small bowl and cover with hot water; let steep for 15 minutes.
2. Place the chili peppers and 3 tablespoons of the soaking water in a blender. Add 1.5 tablespoons of lime juice, 1 tablespoon of vegetable oil, garlic, oregano, cumin, and 1/4 teaspoon each of cayenne pepper and salt; blend until almost smooth. Toss in a large bowl with the shrimp; refrigerate for 15-30 minutes.
3. Meanwhile, heat about 1/4 inch (0.5 cm) of vegetable oil in a medium skillet over medium-high heat. Fry the tortillas, one at a time, turning once, until crisp, about 1 minute. Transfer to paper towels to drain.
4. Halve the avocado and remove the pit; scoop out the flesh into a bowl and mash. Stir in the white part of the green onion, 1.5 tablespoons lime juice, the remaining 1/4 teaspoon cayenne pepper, cilantro, and 1/2 teaspoon salt.
5. In a large skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until pink, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon of lime juice.
6. Spread avocado purée on tostadas. Top with shrimp, a drizzle of sour cream, diced tomato, and green onions. Serve with lime wedges.