No need to buy a special bag of chips to make these Mini Shrimp Taco Bowls. Find out how to do it with 6-inch tortillas.
What You Need
Original recipe yields 4 servings
1 lb. of small uncooked shrimp, peeled, deveined
2 Tbsp. of TACO BELL® Taco Seasoning Mix
1/2 tsp. of chipotle chile pepper powder
8 (6-inch) corn tortilla s
1/2 cup of KRAFT 2% Milk Shredded Mild Cheddar Cheese
2 cups of shredded iceberg lettuce
10 cherry tomatoes, sliced
1 avocado, diced
1/4 cup of KRAFT Mango Chipotle Vinaigrette Dressing
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Let's Make It
For the tortillas, you will need a set of molds for baking tortillas or large muffin pan. Preheat the oven to 400°F. Place the tortillas in the molds, if necessary fold the corners. Bake between 7 to 10 minutes, set aside to cool (in the mold).
For the shrimp, put in a medium bowl with a lid. Season them with the Taco Bell Taco Seasoning Mix and chipotle chile pepper powder. Cover the shrimp and let marinate for 30 minutes.
Heat a skillet over medium heat and spray with cooking spray. Add the shrimp and cook for 8-10 minutes. Stir the shrimp constantly to ensure they’re cooked evenly. Remove from skillet.
Fill each bowl with lettuce, tomato, avocado and shrimp. Drizzle each bowl with dressing.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.