Buffalo Shrimp Tacos (Paleo, Whole30, Keto Option)

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These buffalo shrimp tacos make for the most perfect summer dinner! The crispy homemade cassava tortillas combined with the  creamy coleslaw and homemade ranch dressing makes these tacos oh so delicious.

If you have been following along for a while you know that I am obsessed with all things buffalo. If you are obsessed with buffalo sauce too be sure to check out Dairy free buffalo chicken dip, crispy buffalo chicken wings, whole30 buffalo chicken meatballs, whole30 crispy chicken nuggets with buffalo sauce.

Ingredients for the shrimp tacos:

• Wild caught shrimp. I like getting mine from Butcher Box. Use this code for $30 off!
• Ghee-This makes the buffalo sauce nice and creamy. If you avoid all dairy you can leave this out. This recipe also calls for additional ghee to cook the shrimp in. 
• Garlic powder& onion powder-To add even more flavor.
• Hot sauce-The hot sauce in combination with the ghee is what makes buffalo sauce!
• Cassava tortillas-To make this recipe Whole30 compliant you must make your own tortillas! My tortilla recipe has minimal ingredients and they turn out great every time. You can also use lettuce wraps to make them keto friendly.

Ingredients for the ranch-

• Avocado mayo-This gives the dressing a nice creamy base!
• Dried dill, onion powder, garlic powder, dried oregano-This is what gives it the ranch-like flavor.

For the whole30 coleslaw-

• Shredded cabbage bag-I like to buy the shredded cabbage bag from Trader Joe’s. It is already partially shredded and saves a bunch of time! You can use whole cabbages, but you would have to cut them with a knife or shred them in the food processor.
• Avocado mayonnaise– Avocado mayonnaise is a great alternative for regular store bought mayonnaise. It is creamy and made from avocado oil instead of canola oil which is extremely inflammatory.
• Apple cider vinegar-This adds a nice tangy touch. 
• Dill-I love adding dried dill to add to the tangy apple cider vinegar flavor.
• Dijon Mustard-The mustard combined with the avocado mayo makes for an even more smooth and creamy taste as well as adding some flavor.

For the toppings-

• I like to garnish with green onions, lime and fresh chives. 

How to make:

• For the slaw:
  • Chop up the cabbage into even smaller bite size pieces. Add the cabbage to a bowl with the dijon mustard, avocado mayo, apple cider vinegar, and dill. Mix until mixed throughout.
• For the ranch:
  • Mix all ingredients in a bowl and set aside.
• For the tacos:
  • Add the 1/2 tsp of ghee to a non-stick pan and cook the shrimp for 3 minutes on each side for a total of 6 minutes. Slowly add in the hot sauce, garlic powder, onion powder, ghee for the buffalo sauce and mix. Remove the shrimp from the heat.

If you like this fish taco recipe, you will LOVE my other fish recipes. 

• Halibut Fish Tacos With Mango Pico de Gallo 
• Whole30 Popcorn Shrimp
• Whole30 Buttery Scallops With Ghee

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!