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buffalo shrimp tacos with avocado jalapeno crema
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Buffalo Shrimp Tacos with Avocado Jalapeno Crema

Kickin buffalo shrimp tacos with avocado jalapeno crema is easy enough for a quick weeknight dinner or your next tacos party!! 
Prep Time12 mins
Cook Time12 mins
Total Time24 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 tacos
Author: Maria Doss


Buffalo shrimp

  • 1 pound raw shrimp, peeled, deveined and patted dry
  • `1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup cornstarch
  • vegetable oil, for frying
  • 1/4 cup hot sauce (I used Frank's brand)


  • chopped lettuce
  • shredded cabbage
  • thinly sliced red onion
  • sliced jalapeños (optional)

Additional ingredients


Make Buffalo Shrimp

  • Toss shrimp with garlic powder, salt and pepper. Add shrimp and cornstarch into a gallon size zip lock bag, seal and give it a good shake to coat every shrimp with the cornstarch. 
  • Pour vegetable oil into a large skillet ( I used a 9-inch cast iron skillet), until it is about 1-inch in height and heat over medium-high heat. 
  • Using tongs, remove one shrimp at a time (shaking off excess cornstarch) and fry about 8-10 shrimp at a time (don't overcrowd the pan). 
    Fry until golden brown and crispy, about 1-2 minutes each side. Tansfer to a paper towel lined plate. 
  • Just before serving, toss shrimp and hot sauce in a large bowl. 

Char tortillas

  • Slightly char each tortilla on both sides over gas flame or a screaming hot skillet. 

Assemble tacos

  • Fill each tortilla with cabbage, lettuce, buffalo shrimp, a drizzle of avocado jalapeno crema, sliced red onion and jalapeno.