Shrimp Avocado Tostadas!

So we decided to go Mexican for one more night. Trust me, it was worth it! This was one of the best dishes that I have ever made, and I have made a lot. Everybody needs to try this recipe! Here is the recipe:

Shrimp Avocado Tacos
Serves 12

2 ancho chiles, stemmed and seeded
3 1/2 tablespoons of fresh lime juice ( about 3 limes ) plus wedges for serving
3 tablespoons peanut oil plus more for frying
1 large clove of garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried cumin
1/2 teaspoon cayenne pepper
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 scallions, thinly sliced (white and green parts separated)
3 tablespoons chopped parsley
Sour cream, diced tomato, Hot sauce ( I recommend Cholula) for topping

Toast the chiles in a dry skillet over medium heat, turning often, until they slightly soften, about 1-2 minutes. Transfer to a bowl and cover with hot water, let sit 15 minutes. Transfer the chiles to a blender, add 3 tablespoons of water to the blender. Add 1 1/2 tablespoons of lime juice, 1 tablespoon of peanut oil, the garlic, oregano, cumin, and 1/4 teaspoon each of the cayenne pepper and salt. Puree until almost smooth. Toss with the shrimp in a large bowl and refrigerate for 10-15 minutes. Meanwhile, heat about 1/4 inch peanut oil in a medium skillet over medium high heat. One at a time, fry the tortillas, turning once, until turning brown and crisp, about 1 minute. Remove to paper towels on a plate to drain.

Halve the avocados, scoop the inside into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of fresh lime juice, the remaining 1/4 teaspoon of cayenne pepper, the parsley, and 1/2 teaspoon of salt.

Heat the remaining 2 tablespoons of peanut 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 and drizzle with the remaining 1/2 tablespoon of lime juice.

Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream, diced tomato, scallions, and the hot sauce (optional). Serve with lime wedges.