Shrimp Avocado Tostadas

Place prepared chiles (see note below for prep info) in a blender along with the water, lime juice, vegetable oil, garlic, thyme, cayenne pepper, cumin and salt. Blend until smooth. Toss in a large bowl with shrimp until coated. Let the mixture sit for 15 to 30 minutes.

Meanwhile, heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry 1 tortilla at a time, flipping once to cook both sides. This will take about 1 minute per side or until crisp and golden brown. Transfer tortillas to a paper towel-lined baking sheet to drain. Remove skillet from heat; drain oil, then return skillet to stove top.

Make the guacamole: Halve and pit the avocados. Put the flesh into a bowl annd mash until mostly smooth. Add the white parts of the green onions, cilantro, lime juice, salt and cayenne pepper. Stir to combine.

Heat reserved skillet over medium-high heat. Cook shrimp mixture for about 2 minutes or until warmed through.

Assemble the tostadas: Spread guacamole on top of each tostada, then top with cooked shrimp. Top with a dollop of sour cream, chopped tomato and reserved green parts of green onions. Serve with lime wedges.

Note: To prepare fresh peppers (whether Hatch chiles or poblano pepper) for this recipe, roast them over an open flame on the stovetop until well charred; place them in a plastic bag for 10 minutes, then peel the skins and remove the stems and the seeds.

Recipe adapted from Food Network.