Shrimp and Avocado Tostadas – He Wines She Dines

Ingredients

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