This step may be done in advance. Preheat the oven to 350 degrees and lightly coat the wells on a cupcake tin. Also spray the bottom side of another cupcake tin of the same size.
Wrap 6 corn tortillas in paper towels and microwave for 10-15 seconds. Slightly heating will make them pliable and less likely to tear, however a little tearing in inevitable, don't worry! Fit tortillas into each muffin tin, folding over one edges so they fit. Repeat with second set of 6. Then lightly cover with the second tin to hold the corn tortillas in place.
Halve and pit two ripe avocados, scoop out and mash with sour cream.
Fold in diced tomatoes, red onion, hot sauce and 2 tablespoons lime juice. Set aside.
In a medium skillet, heat vegetable oil over medium heat. Add shrimp and chili powder. Stir until shrimp are pink and start to curl, approximately 3-4 minutes for medium shrimp. remove to paper towel lined plate.
To assemble, start with a bed of shredded lettuce, top with dollop of sour cream guacamole, top with 2 shrimp per cup and garnish with a spritz of lime juice from a lime wedge and dusting of chile powder.
If you've tried this recipe, come back and let us know how it was!