24 big uncooked shrimps, peels and tails removed
non-stick cooking spray or olive oil spray
1 tsp salt, divided
1 tsp grated lime zest, + juice 1 tbsp lime juice
2 tsp chili powder
1 large California Avocado, diced
1/3 cup sour cream
1 tsp chipotle chilies in adobo sauce, finely minced
2 tbsp freshly chopped cilantro
24 tortilla chip scoops
Pre heat oven to 375 degrees F.
Spray a huge baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside.
Combine 1/2 tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp.
Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or olive oil spray.
Bake for 5-eight mins or till the shrimps flip purple and curl in on themselves.
Meanwhile integrate the diced avocado, lime juice and ultimate 1/2 tsp salt in a small bowl.
Combine the sour cream and minced chipotle pepper in a one of a kind small bowl.
Assemble your shrimp taco bites with the aid of putting a tsp of avocado aggregate in a tortilla chip, accompanied by means of a half tsp of sour cream mixture, then top with a chili-lime shrimp.
Sprinkle with the chopped cilantro. Enjoy!