Mash beans with a fork until almost smooth; stir in taco seasoning mix and sour cream. Spread in an 8-inch circle on a serving platter; set aside.
Coarsely chop avocado into a bowl; add lime juice, mayonnaise, Worcestershire, chili powder and garlic powder. Mash with a fork until mixed well, but not quite smooth.
Spread over bean mixture. Shred surimi seafood with fingers; sprinkle over avocado layer. Layer remaining ingredients in the order listed. Cover and refrigerate until ready to serve, up to 2 hours. Let stand at room temperature about 15 minutes before serving. Serve with tortilla chips.
