These are SO tasty! However, they do get soggy if you refrigerate them or leave them out too long. But still super tasty. I switched up the original recipe a little bit by using Chipotle Chili Powder instead of the chopped chilies in adobo sauce, mixed in with the sour cream. I ended up doubling the amount because I was a little heavy handed when putting them together. I also used medium-sized shrimp because I thought they would nestle nicely in the Scoops. I will DEFINITELY be making these again soon. Excuse the packaging - I took these to a party and it was the best way to transport them (I'm also thinking a deviled egg dish would work, too).
Shrimp Taco Bites
adapted from I Wash, You Dry
24 medium raw shrimp, peeled, cleaned, tails off
non-stick cooking spray
1 tsp salt, divided
1 tsp grated lime zest
1 tbsp lime juice
2 tsp chili powder (regular, or could be chipotle)
1 avocado, diced
8 oz light sour cream
1 tsp chipotle chili powder
24 tortilla chip scoops (I used multi-grain)
Preheat oven to 375F. Spray a large baking sheet with non-stick cooking spray, set aside. Combine 1/2 tsp salt, lime zest and chili powder in a small bowl. Sprinkle over the raw shrimp and toss to coat completely. Lay the shrimp on the baking sheet and spray with the cooking spray. Bake for 5-8 minutes, or until the shrimp turn pink and curl in on themselves. Meanwhile, combine the avocado, lime juice and 1/2 tsp salt in a bowl. Combine the sour cream and chipotle chili powder and mix completely. Assemble the bites by taking a scoop, putting in an avocado piece, a dollop of sour cream and top with a shrimp. Serve, and devour!