Shrimp Avocado Tostadas

• 2 Large Medium-Heat Hatch Green Chilie (or Half This Amount Of Poblano Pepper), See Note
• 3 Tablespoons Water
• 1- 1/2 Tablespoon Fresh Lime Juice
• 1 Tablespoon Vegetable Oil
• 1 teaspoon Minced Garlic
• 1/2 teaspoons Dried Thyme
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Cumin
• 1/4 teaspoons Salt
• 1- 1/2 pound Frozen Cooked Peeled, Deveined, Tail-off Shrimp, Thawed And Patted Dry
• Vegetable Oil, For Frying
• 12 Corn Tortillas
• 3 Avocados
• 3 Green Onions, Thinly Sliced (green And White Parts Separated)
• 2 Tablespoons Chopped Fresh Cilantro
• 1- 1/2 Tablespoon Fresh Lime Juice
• 1/2 teaspoons Salt
• 1/4 teaspoons Cayenne Pepper
• Sour Cream
• Chopped Fresh Tomato
• Lime Wedges

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.

hatch, water, lime juice, vegetable oil, garlic, thyme, cayenne pepper, cumin, salt, shrimp, vegetable oil, corn tortillas, avocados, green onions, fresh cilantro, lime juice, salt, cayenne pepper, sour cream, fresh tomato, wedges

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-avocado-tostadas/ (may not work)