Why are buffalo shrimp tacos always fried? I like my shrimp sautéed and tossed in sauce for a light, spicy taco without any of that heavy breading. Top it with some vinegary blue cheese slaw and you've got a taco that can pretty much be called healthy!
Look, I like fried seafood as much as the next person. Shoot, maybe even MORE than the next person. But something about a fried shrimp taco just doesn't speak to me. It's too heavy, particularly when tossed with sauce.
So I make my buffalo shrimp tacos without breading! They're still super saucy, deliciously spicy, and have a blue cheese slaw that bring a little balance to the spicy and acid of the buffalo sauce.
I make them even lighter by using corn tortillas. Whenever you cook with corn tortillas, including with this recipe, make sure you give the tortillas a quick griddle / grill before using them. It softens them up and makes them significantly delicious.
If you've been thinking you don't like corn tortillas but have never warmed them just until they got a few brown spots on them, I highly suggest you try them again!
If you like these healthy shrimp tacos, you might also like:
Buffalo Shrimp Tacos
Blue Cheese Slaw:
- 2 cups shredded slaw mix
- 2 Tablespoons mayonnaise
- 2 Tablespoons apple cider vinegar
- ½ cup blue cheese crumbles
- 1 green onion sliced (white and green parts)
- 2 Tablespoons Butter melted
- 3 Tablespoons Frank's Red Hot
- 1 pound large or extra large shrimp peeled and deveined
- 1 Tablespoon olive oil
- 10 taco-sized flour tortillas
- Up to one day in advance, make the blue cheese slaw by combining all of the ingredients for the slaw, placing in a covered bowl, and refrigerating it until ready to serve.
Make the Buffalo Shrimp for Tacos:
- Heat a large skillet over medium high heat. Add the olive oil. Once the olive oil is hot, add the shrimp. Cook for 2 minutes, flip, and cook for 1 more minute. Remove the shrimp from the heat and toss with the melted butter and the Frank's Red Hot.
Assemble the Tacos:
- Place 3 - 4 Tablespoons of slaw on a warmed tortilla, then top with 3 - 6 shrimp (depending on the size of your shrimp. If you used extra large shrimp, 3 will be plenty. Smaller shrimp will need 4 - 6 to make a hearty taco.)