Grilled Buffalo Shrimp and Grilled Buffalo Chicken Tacos

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 homemade blue cheese 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…

Thank you for spending some time in the cloud with me!

I hope you enjoy the recipes!  Tina ( :

Grilled Buffalo Shrimp and Grilled Buffalo Chicken Tacos

Delicious Tacos with all the flavors of your favorite Buffalo Chicken Wings! Choose chicken, shrimp or both! Homemade blue cheese dressing, homemade buffalo sauce and carrot & celery slaw recipes included!

Tina Verrelli - epicuricloud.com

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Servings: 8 tacos

Ingredients

Buttermilk Blue Cheese Dressing:

• 1/2 cup blue cheese crumbled
• 1/3 cup buttermilk
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise I used "light"
• 1 tablespoon lemon juice
• 1/2 teaspoon honey
• 1/8 teaspoon fresh garlic minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Carrot and Celery Slaw:

• 1 1/2 cups carrot ribbons cut w/ vegetable peeler
• 1 1/2 cups celery thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon lemon juice
• 2 tablespoons oil (I used safflower)

Buffalo Sauce

• 5 ounces hot sauce (I used Frank's Red Hot)
• 4 tablespoons butter
• 2 tablespoons tomato paste
• 1/4 teaspoon fresh garlic minced

Other Ingredients:

• 1 pound shrimp (I used 31-40 count)
• 1 pound boneless skinless chicken breast
• 1 tablespoon oil (I used safflower), plus more for rubbing the grill grates
• 1/4 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

Instructions 

Buttermilk Blue Cheese Dressing:

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

Carrot and Celery Slaw:

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

Buffalo Sauce

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

Directions:

• Preheat grill to high or grill pan to med/high heat.  Rub grill grates with oil.
• 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.
• Cook skewers on grill, turn halfway through: -Chicken: 8-10 minutes.  You can cut a test piece to see if cooked through or check the temp. 165 degrees -Shrimp: 3-5 minutes.  Look for the shrimp to curl up and be opaque all the way through.    
• 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.

Notes

*You can use 1 pound of either shrimp or chicken or a combination of both.

Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!