Pairs great with this French style Sauvignon Blanc
- 2 dried ancho or guajillo chiles, stemmed and seeded
- 3 limes juiced, plus 1 more for the topping
- ¼ cup vegetable oil, plus more for frying
- 3 large clove garlic, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Kosher salt to taste
- 1 1/2 pounds medium shrimp, peeled and deveined, and large diced
- 12 corn tortillas
- 3 avocados
- 2/3 cup fine diced red onion divided
- 2 tablespoons chopped fresh cilantro plus 1 tablespoon more
- 2 cups diced roma tomato
- 2 serrano peppers minced
- Cotija cheese
Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
Transfer the chiles and ¼ cup of the soaking water to a blender. Add 2 tablespoons of the lime juice, 2 tablespoons of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 20 to 30 minutes.
Meanwhile, in a greased cast iron pan over medium-high heat. One at a time, fry the tortillas, until golden brown and crisp, about 1 minute. Remove to paper towels.
Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in 1/3 cup of the red onion, 1 tablespoon of the lime juice, the remaining 1/4 teaspoon cayenne pepper, 2 tablespoons of cilantro and 1 teaspoon salt.
In a separate small bowl mix remaining 1/3 cup red onion, 1 tablespoon cilantro, tomatoes, peppers, last lime juiced and salt to taste
Heat the remaining vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt.
Spread the mashed avocado mixture on the tostadas. Top with the shrimp, tomato mixture, and the cheese. Serve with lime wedges.