Combine the olive oil, 1 tablespoon lime juice, honey, paprika, garlic powder, cayenne pepper, and ancho chili powder in a medium bowl. Add salt and pepper to taste. Stir in shrimp.
Place in refrigerator for 30 minutes to marinate.
While the shrimp marinate, make the guacamole.Mash the avocado with the lime juice.
Stir in the red onion, jalapeno, sour ceam and cilantro. Season to taste with salt and pepper.
Heat a large nonstick skillet over medium-high heat. Add shrimp and cook for 1 to 2 minutes per side.
Fill each tortilla scoop with guacamole and then top with a shrimp.
You can leave the shrimp tails on or remove them. I like the way they look in pictures with the tails on, but if I wasn't going to take pictures, I would remove the tails since it makes them so much easier to eat.
This recipe originally appeared on spicysouthernkitchen.com