Easy Shrimp Tacos (With the Best Buffalo Ranch Sauce!)
- GFGluten-Free
- LCLow Carb
- SFSugar Free
This shrimp tacos recipe is easy to make, incredibly delicious, and one that you are going to want on repeat. Plump juicy shrimp, crisp cabbage, cilantro, toasted corn tortillas, and the best ever buffalo ranch sauce–these tacos are a dinner winner.
Ingredients
- 1 lb shrimp , medium or large
- 3 garlic cloves, minced
- ½ tsp smoked paprika
- salt and pepper, to taste
- 1 tsp lime juice
- 2 tbsp olive oil
- 8 small white corn tortillas
- 1 small red onion, diced
- 2 cups purple cabbage, shredded
- ¼ cup cilantro leaves, finely chopped
- 1 lime, cut into wedges, optional for serving
for the buffalo ranch sauce
- ½ cup ranch dressing
- ¼ cup Frank’s red hot sauce
- salt and pepper , to taste
Instructions
- Thaw and pat shrimp with paper towels; place in a medium bowl, add minced garlic, smoked paprika, salt, pepper, lime juice, and olive oil. Stir to combine.
- Place a non-stick pan over medium-high heat. When very hot, add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. Transfer to a plate and set aside to cool.
- Toast tortillas over an open gas stovetop flame on medium/low heat (about 10-12 seconds per side) until lightly charred on the edges, or on a medium-hot skillet until golden brown (about 30 seconds per side).
- Finely dice the red onion, cabbage, and cilantro leaves. Add these to a serving plater along with fresh lime wedges. Build tacos by arranging toppings and shrimp over each toasted tortilla.
- In a small bowl, whisk together sauce ingredients and serve with the assembled shrimp tacos.
Equipment
- 1 skillet