Grilled Buffalo Shrimp and Chicken Taco Recipe

Combine your favorite chicken wing flavors into a tasty taco...

 I learned how to make buffalo sauce eons ago when I worked at Stone Harbor Pizza in New Jersey - Thank you to Drew, who is currently owner of Circle Pizza in Avalon.  I never wrote it down until now and it may not be the exact ratios, but it must be close, because it is as good as I remember.  I like making tacos for the family because they are so customizable.  My husband is allergic to shellfish, so he gets buffalo chicken.  My girls are not yet fond of buffalo sauce, so I grill theirs plain.  Me, I like it all - so, bring it on!

Grilled Buffalo Shrimp & Chicken Tacos:  

The buffalo sauce and dressing are really delicious and stir together quickly, but if you are short on time - you could always swap out bottled - I won't tell…

Grilled Buffalo Shrimp & Chicken Taco Recipe:

Christina Verrelli - epicuricloud

Makes 8 Tacos

Buttermilk Blue Cheese Dressing:

½ cup blue cheese, crumbled
1/3 cup buttermilk
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
½ teaspoon honey
1/8 teaspoon fresh garlic, minced
¼ teaspoon salt
1/8 teaspoon pepper

Stir together all ingredients in medium bowl and refrigerate until ready to use.

Carrot and Celery Slaw:

1 ½  cups carrot ribbons, cut w/ vegetable peeler
1 ½  cups celery, thinly sliced
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
2 tablespoons oil (I used safflower)

Toss together all ingredients in medium bowl and refrigerate until ready to use.

Buffalo Sauce:

5 ounces hot sauce (I used Frank’s Red Hot)
4 tablespoons butter
2 tablespoons tomato paste
¼ teaspoon fresh garlic, minced

Mix all ingredients in small saucepan, bring to simmer, reduce heat and simmer partially covered for 10 minutes.  Keep warm.

Other Ingredients:

1 pound shrimp (I used 31-40 ct) or 1 pound boneless skinless chicken breast, or combination of the both
1 tablespoon oil (I used safflower), plus more for rubbing the grill grates
¼ teaspoon salt
1/8 teaspoon pepper
8 (6-inch) tortillas
8 bamboo skewers (soaked in water for 30 minutes)
1/3 cup chives or green onions, thinly sliced

Directions:

Remove tails from shrimp and devein.  Cut chicken into approx. 1½
-inch pieces.  Toss chicken and/or shrimp with oil, salt and pepper.  Thread shrimp and/or chicken onto skewers 
Preheat grill to high or grill pan to med/high heat.  Rub grill grates with oil.
Cook skewers on grill, turn halfway through.  
Cook Times: (approx.)
Shrimp: 3-5 minutes.  Look for the shrimp to curl up and be opaque all the way through.    
Chicken: 8-10 minutes.  You can cut a test piece to see if cooked through or check the temp. 165
When almost done brush both sides with buffalo sauce and allow to finish cooking for the last few minutes.  Remove to platter and cover with foil.  Heat tortillas on grill.  

Assemble each taco with about 1/3 cup carrot and celery slaw, 1 grilled skewer and a tablespoon or two of the buttermilk, blue cheese dressing.  Sprinkle with chives or green onions.  Remove skewer before eating.

Printable Recipe: Grilled Buffalo Shrimp & Chicken Tacos

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