INGREDIENTS
1 1/4 lb
vine-ripened tomatoes
4
chipotle chilies in adobo sauce
1 serving
kosher salt and ground pepper
1/4 cup
olive oil
1 1/2 lb
shrimp
1/4 cup
lime juice
1 medium
onion
3
garlic cloves
1/2 tsp
oregano
1/4 cup
wine
1/2 cup
cilantro
8 6-inches
corn tortillas
1 serving
avocado