Serves 4
25 min
Buffalo Shrimp Tacos
Recipe GLPR59ba00ba704e07
Tender shrimp coated in a spicy buffalo sauce and served in warm tortillas with cool, creamy toppings. These tacos feature a crispy-cool contrast of shredded cabbage, red onion, sour cream, and tangy blue cheese, finished with fresh cilantro for a vibrant, restaurant-quality meal.
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Ingredients
2 tablespoons salted butter
1/4 cup hot sauce
1 pound shrimp, peeled and deveined
8 small corn or flour tortillas
1 cup shredded cabbage
1/2 cup diced red onion
1 cup sour cream
1/4 cup crumbled blue cheese, plus more for garnish
1/2 cup fresh chopped cilantro
Directions
Melt the butter in a large skillet over medium heat. Once melted, stir in the hot sauce to combine.
Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are pink and opaque throughout, about 4 minutes. The internal temperature should reach 145°F. Remove from heat and set aside.
Warm the tortillas one at a time in a non-stick skillet over medium-low heat for about 30 seconds per side until they are warm and pliable. Transfer to a plate and wrap in a clean kitchen towel to keep warm.
To assemble each taco, place a warm tortilla on a work surface and layer with shredded cabbage, diced red onion, three or four buffalo shrimp, a dollop of sour cream, and a pinch of crumbled blue cheese.
Drizzle each taco with some of the reserved buffalo sauce from the skillet and top with fresh cilantro. Add a little extra crumbled blue cheese if desired. Serve immediately.
