-
1
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.
-
2
Blend until smooth.
-
3
Toss in a large bowl with shrimp until coated.
-
4
Let the mixture sit for 15 to 30 minutes.
-
5
Meanwhile, heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
-
6
Fry 1 tortilla at a time, flipping once to cook both sides.
-
7
This will take about 1 minute per side or until crisp and golden brown.
-
8
Transfer tortillas to a paper towel-lined baking sheet to drain.
-
9
Remove skillet from heat; drain oil, then return skillet to stove top.
-
10
Make the guacamole: Halve and pit the avocados.
-
11
Put the flesh into a bowl annd mash until mostly smooth.
-
12
Add the white parts of the green onions, cilantro, lime juice, salt and cayenne pepper.
-
13
Stir to combine.
-
14
Heat reserved skillet over medium-high heat.
-
15
Cook shrimp mixture for about 2 minutes or until warmed through.
-
16
Assemble the tostadas: Spread guacamole on top of each tostada, then top with cooked shrimp.
-
17
Top with a dollop of sour cream, chopped tomato and reserved green parts of green onions.
-
18
Serve with lime wedges.
-
19
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.
-
20
Recipe adapted from Food Network.
