How to Make It
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add pork and chorizo; cook 5 minutes or until browned, stirring to crumble. Remove pork mixture from pan with a slotted spoon (do not wipe out pan).
Add remaining 1 1/2 teaspoons oil to drippings in pan. Add onion, bell peppers, cumin, chili powder, and salt; cook 8 minutes or until tender. Return pork mixture to pan; cook 2 minutes.
Spoon bell pepper mixture evenly over tostada shells. Top each evenly with avocado, queso fresco, and cilantro. Serve with lime wedges.