Shrimp Volcano Roll Taco
Prep
15 MIN
Total
30 MIN
Servings
5 servings (2 tacos each)
Crunchy TACO BELL Taco Shells are filled with seaweed and breaded popcorn shrimp, then topped with TACO BELL Chipotle Sauce, sliced avocados, sliced green onions and sesame seed.
Ingredients
1
lb
frozen breaded popcorn shrimp
1
pkg
1/2
cup
1
tsp
less-sodium soy sauce
1
tsp
sesame oil
1
pkg
(0.35 oz.) roasted seaweed snacks
1/2
whole
English cucumber, cut into 3-inch matchlike sticks
1
whole
avocado, sliced
2
whole
green onions, thinly sliced
1
tbsp
sesame seed
Hot Crunchy Seasoned Flavor Taco Shells
Creamy Chipotle Sauce
Instructions
Step 1
COOK shrimp as directed on package.
Step 2
MEANWHILE, heat taco shells as directed on package.
Step 3
MIX chipotle sauce, soy sauce and sesame oil until blended.
Step 4
LINE taco shells evenly with seaweed snacks; fill with cucumbers and shrimp.
Step 5
TOP with chipotle sauce mixture, avocados, onions and sesame seed.
Substitute: For a change of pace, prepare recipe using cooked frozen tempura shrimp. Remove and discard the tails before using as directed.
Special Extra: Prepare recipe as directed, using one of the flavored seaweed snacks, such as sesame or teriyaki.
