Grilled Buffalo Shrimp Tacos with Blue Cheese Crema (Edit recipe)

These delicious tacos are stuffed with grilled buffalo-marinated shrimp, a simple red cabbage slaw, cilantro, avocado, jalapeño, and an irresistible blue cheese crema. This recipe only takes 30 minutes from start to finish and is gluten free. It can also easily be made low carb/keto by using a keto tortilla!

20 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	641
Fat:	24 g
Carbohydrates:	71 g
Protein:	30 g
Cholesterol:	186 g
Sodium:	2793 mg
Fiber:	12 g
Sugars:	12 g
Calculated per serving.

by Kit Hondrum

View original recipe

Serves: 4

Ingredients

Grilled Buffalo Shrimp Tacos

1 lb Raw Shrimp, peeled (450g)
1 cup Texas Pete Original Hot Sauce, (240mL)
2 Lime, juiced
.25 cup Avocado Oil, 60mL
.5 Red Onion, medium, diced
12 Corn Tortilla, organic (sub keto tortilla for low carb/keto)

Simple Red Cabbage Slaw

1/2 head Red Cabbage, small
.5 Red Onion, medium, sliced
1 Jalapeño, seeded and diced
2 Lime, (juiced)
1 tsp Sea Salt, fine

Blue Cheese Crema

1 cup Plain Greek Yogurt, fat-free (250g)
2 oz organic Blue Cheese Crumbles, (60g)
1 Tbsp Lime Juice, fresh
.5 tsp Sea Salt, fine
Water, Cold to thin

Toppings

1 cup Cilantro, chopped
2 Jalapeño, sliced (or serranos)
1 Avocado, diced
2 Lime, cut into wedges

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate shrimp. Combine Texas Pete® Original Hot Sauce, lime juice, avocado oil, and diced red onion in a shallow baking dish. Skewer the shrimp on metal or bamboo skewers, then place skewers in the baking dish. Allow to marinate under refrigeration for 1 hour. If the liquid doesn't cover the shrimp completely, you'll need to flip halfway through.
Make red cabbage slaw by combining all ingredients in a medium-sized mixing bowl and massaging with hands. Massage until the cabbage becomes soft and has broken down a bit (about 1 minute).
Make blue cheese crema by combining all ingredients except water in a small flat-bottomed bowl or glass measuring cup. Add about 2 Tbsp of water and use an immersion blender to blend until mostly smooth. You can also use a food processor if you don't have an immersion blender. Thin to desired consistency with a bit more water (optional).
Prep the grill to about 450ºF (230ºC) or medium-high. When the grill is ready, toast tortillas on the grill or in a cast iron skillet (on high) for about 30 seconds per side. Do this right before cooking the shrimp.
Grill the shrimp. Wipe the grill grates with avocado oil just before grilling to prevent sticking. Grill shrimp for about 2 minutes per side for large shrimp. Adjust cook time based on size of shrimp. Don't close the lid when cooking the shrimp or they will overcook.
Assemble the tacos by layering the tortillas with the red cabbage slaw, cilantro, shrimp, avocado, jalapeño slices, and blue cheese crema. Serve immediately with lime wedges and extra Texas Pete® Original Hot Sauce.

Notes

Please note that cook and prep time listed do not include marinating time of 1 hour. // The spice level of every jalapeño is different. Please taste test yours before adding to the recipe. If it's very spicy, then you may want to only add half of the pepper to the recipe. // You can replace this with a dairy-free unsweetened yogurt if you want to reduce the amount of dairy in the recipe.