crispy buffalo ranch shrimp tacos
Simplicity is king on hot days like these.
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp butter
- 1/2 cup buffalo sauce
- 1 cup pepper jack cheese, shredded
- 8-10 hard taco shells (see note)
- 1-2 avocados, sliced
- 1 cups shredded romaine lettuce
ranch dressing
- 1/2 cup plain whole milk Greek yogurt
- 1/3 cup vegan or regular mayonnaise
- 1/3-1/2 cup buttermilk
- 2 tbsp fresh chives, chopped
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp lemon juice
Instructions
- Pat the shrimp very dry with paper towels and add to a medium bowl. Toss with the smoked paprika, chili powder, garlic powder, onion powder, and a pinch of salt and pepper.
- Melt the butter with 1 tablespoon olive oil in a skillet over medium heat. Add the shrimp in a single layer - do not overcrowd the pan - and sear for 2-3 minutes per side. If needed, cook the shrimp in batches. Pour in the buffalo sauce and toss the shrimp to coat.
- To make the ranch, stir together the yogurt, mayonnaise, buttermilk, chives, parsley, dill, garlic and onion powders, and lemon juice. Season to taste with salt and pepper.
- Sprinkle each taco shell with cheese and add 2-3 shrimp. Garnish with shredded lettuce and avocado slices. Drizzle with ranch and extra buffalo sauce, as desired. Serve warm.
Notes
*Homemade hard taco shells: Preheat oven to 425 degrees. Make cylindrical tubes out of aluminum foil – I loosely form the shape around the box the aluminum comes in. Set the foil pieces on a large baking sheet. Microwave corn tortillas 20-25 seconds until pliable. Spray both sides with oil and drape over the aluminum. Bake 10-12 minutes until crispy.