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!!
Servings: 8 tacos
- 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)
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.
Fill each tortilla with cabbage, lettuce, buffalo shrimp, a drizzle of avocado jalapeno crema, sliced red onion and jalapeno.