Aiming to create a different take on fish tacos the other night, I went the buffalo route. To me, buffalo always means carrots, celery, and of course blue cheese. You may know that I always have trepidations about mixing cheese and fish, but I thought that this went really well! Generally with buffalo chicken, the chicken is the more tangy part and the blue cheese dressing is very creamy. This time, the shrimp had a buttery creamy element to them, and since the blue cheese was crumbled, it provided a sharp contrast.
First I crisped up some soft corn tortillas in the oven. You may have seen me first try this method on some mini shrimp tacos a few months back. I loved the way they came out soo much that I do it all the time now!
Cooking some shrimp in butter since butter is essential to buffalo sauce.
A bit of cumin and chile just to make it more tacoy
Finally the cayenne sauce.
A quick slaw of celery, carrots, some lime and sour cream.
A simple guacamole and some crumbled blue cheese finish the taco.
These were really good, but I wish they had a slightly stronger buffalo flavor. When I spooned some extra sauce on top they were just right.
Slaw was shredded carrots and celery, tossed with some lime and sour cream.
Cook 1 lb shrimp in 3 tablespoons of butter until they start to turn pink. Add a bit of cumin and chile, followed by cayenne sauce. Don’t overcook the shrimp! Kill the heat shortly after the addition of the sauce.
To make the shells, spray some oil on soft corn tortillas and hang over 2 rungs in the oven at 350 until slightly brown and crispy.