This browser does not support the Video element.
Buffalo Shrimp Tacos
The owner of an already popular taco lounge stops by Good Day to make buffalo shrimp tacos while talking about a new location.
DALLAS - Frisco residents already know Chido Taco Lounge as a go-to spot for tacos and tequila. Now, there's a second location open in Dallas.
Owner Blaine McGowan stopped by the Good Day kitchen to promote the new location while making a taco favorite.
Buffalo Shrimp Tacos
Serving Size: Makes 6-8 tacos
Slaw:
2 cups Jicama Slaw Mix - Red Cabbage, Green Cabbage, Carrot, Jicama
Dressing - Ancho Vinaigrette
Shrimp and Batter:
1 pound large or extra large shrimp peeled and deveined
Seasoned Flour
Water
Buffalo Sauce:
2 Tablespoons Liquid Margarine
3 Tablespoons Valentina Hot Sauce
Fajita Sazon
Ranch Crema:
Ranch Seasoning
Mexican Style Crema
Up to one day in advance, make the slaw by combining all of the ingredients for the slaw, placing in a covered bowl, and refrigerating it until ready to serve.
Mix all the buffalo sauce ingredients.
Dip the shrimp in water and seasoned flour.
Heat a large skillet over medium-high heat. Add the olive oil. Once the olive oil is hot, add the shrimp. Cook for 2 minutes, flip, and cook for 1 more minute.
Remove the shrimp from the heat and toss with the buffalo sauce mixture.
Place 3 - 4 tablespoons of slaw on a warmed tortilla, then top with 3 - 6 shrimp (depending on the size of your shrimp). If you used extra large shrimp, 3 will be plenty. Smaller shrimp will need 4 - 6 to make a hearty taco.
Drizzle with ranch crema and enjoy!