This step may be done in advance. Preheat the oven to 350°F and lightly coat the wells on a 12 cup muffin 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. Cut a slit halfway through on each. 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.
Bake for 12- 15 minutes or until lightly browned a crispy. Remove and set aside.
Guacamole:
Halve and pit the avocados, scoop out and mash with the sour cream.
Fold in the diced tomatoes, red onion, hot sauce and 2 tablespoons lime juice. Set aside.
Spicy Shrimp:
In a medium skillet, heat the vegetable oil over medium heat. Add the shrimp and chili powder. Stir until the 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 guacamole, top with 2 shrimp per cup and garnish with a spritz of lime juice from a lime wedge and dusting of chile powder.
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