Buffalo Shrimp Tacos
Creamy and full of flavor buffalo shrimp tacos.
Servings: 3 people
Calories: 1053kcal
Cost: $15
Equipment
- spatula
- frying pan
- bowls
Ingredients
For the tacos:
- 1 pound shrimp, tail off Thawed. Use my link for $30 off Butcher Box.
- 3/4 cup hot sauce
- 1/4 cup butter or ghee
- 1/2 tsp butter for cooking shrimp
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 whole tortillas click for my homemade Whole30 tortilla recipe. You can also use lettuce wraps for keto and whole30. I am gluten free so I just like to make sure I buy gluten free tortillas.
For the slaw:
- 1 bag shredded slaw I like trader joe's brand. It is a mix of cabbage and carrots.
- 1/2 cup avocado mayo Or regular mayo will work.
- 1/4 cup apple cider vinegar
- 1/4 cup dijon mustard
- 1 tsp dill
Optional to serve:
- green onions
- ranch
Instructions
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 tacos:
- Add the 1/2 tsp of butter to a 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 and mix. Remove the shrimp from the heat.
- Add the slaw to the bottom of the taco, then add the shrimp with the optional green onions and ranch on top.
Notes
Servings: This recipe yields approximately 6 tacos.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.
Storage: You can store this recipe in the fridge for up to 5 days. I suggest waiting to assemble the tacos until you are ready to serve.
Nutrition
Serving: 2tacos | Calories: 1053kcal | Carbohydrates: 14g | Protein: 33g | Fat: 91g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 422mg | Sodium: 3654mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 52mg | Calcium: 252mg | Iron: 4mg