Creamy Buffalo Shrimp Tacos is a traditional American Tex-Mex recipe for a classic taco of fried tortillas topped with popcorn shrimp in buffalo sauce with dressing, cabbage, lettuce, coriander, red onion, blue cheese and sour cream. The full recipe is presented here and I hope you enjoy this classic American version of: Creamy Buffalo Shrimp Tacos.
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This is a recipe for a seafood taco whose main ingredient is popcorn shrimp in a spicy Buffalo sauce. This is a great recipe for a family dinner or to serve as part of a Cinco de Mayo celebration.
Ingredients:
700g Popcorn Shrimp
2 tbsp butter
120ml Buffalo Sauce
4 tbsp ranch dressing
8 small corn tortillas, grilled or fried
80g red cabbage, shredded
12g fresh coriander, chopped
20g green lettuce, shredded
75g red onion, diced
40g blue cheese, crumbled
120ml sour cream
Method:
Pre-heat your oven to 220°C.
Spread the popcorn shrimp in a single layer on a baking tray. Transfer to your pre-heated oven and bake for about 12 minutes, turning once half way through cooking.
As the popcorn shrimp cooks, heat together the butter, Buffalo sauce and ranch dressing in a medium saucepan over medium heat. Cook until everything has melted together, stirring occasionally. Bring just to a simmer and continue cooking gently until the popcorn shrimp is ready.
At this point, take the sauce off the heat then add the popcorn shrimp and toss to combine. Use a wooden spoon to fully coat all the shrimp in the sauce.
Assemble your tacos by laying approximately 7 popcorn shrimp on each corn tortilla and then top with a sprinkle of cabbage, coriander, lettuce, onion, and blue cheese. Finish with a drizzle of sour cream.
