Buffalo Cilantro Lime Shrimp Tacos

Buffalo Cilantro Lime Shrimp Tacos are easy and packed with flavor. Air-fried southwest-seasoned chipotle shrimp are tucked into toasted white corn husks with a cool and crunchy cilantro-lime slaw. Before serving, drizzle with buffalo sauce and garnish with pickled red onions, cilantro, and avocado or your choice of toppings. Makes 12 tacos or serves 4 (assuming 3 tacos per person).

I’ve never met a taco I didn’t like.

From chicken, beef and pork to fish, vegetarian and vegan. They’re hand-held, can range from mild to spicy, and are usually fairly easy to make. There really is no limit to what you can do in or on tacos. And today’s recipe is my newest obsession.

I first did these on a random weekday after my evening yoga class. I wanted something quick, easy, and satisfying. After looking in my fridge, I devised a plan. I’ve been doing it every other week since then. Fancy these easy spicy tacos but don’t have the time? You have options. You can make these extra easy by toasting the peels and tossing the coleslaw with a drizzle of your choice of (store-bought) cilantro-lime dressing. Then simply add the cooked shrimp, buffalo sauce and desired toppings. Although I do love my creamy cilantro lime avocado dressing! To be totally transparent I made them both ways and don’t disappoint.

Prepare to fall in love.

To make these Buffalo Cilantro Lime Shrimp Tacos you will need:

• shrimp (raw) – I use extra large, wild-caught, peeled and deveined tailless shrimp.
• southwestern seasoning – Adds extra flavor to those already flavorful tacos.
• Chipotle Powder – Imparts a smoky and earthy taste.
• Extra light olive oil spray – Helps crisp and brown the shrimp.
• Broccoli Coleslaw – Use your favorite! I like Mann’s superfood mix. (not sponsored)
• Cilantro Lime Dressing – I use this homemade creamy avocado version, but Primal Kitchen makes a great healthy option, too.
• white corn tortillas – Pan roasted for added flavor and texture.
• buffalo sauce – Use homemade or store-bought.

optional toppings:

• avocado
• pickled red onions
• coriander leaves
• lime wedges
• sliced ​​spring onions

Start by defrosting 1 pound of extra large shrimp. Once thawed, spread on one half of a clean kitchen towel and pat dry thoroughly with the other half.

Place the shrimp in a bowl and season with 1 tablespoon southwestern seasoning and 1/2 teaspoon chipotle powder.

Roll well to coat.

Add 10 ounces of broccoli slaw to a bowl with 1/2 cup cilantro lime avocado dressing or more as desired.

Toss well until coated, adding more dressing as needed.

Preheat the air fryer to 400°.

Meanwhile, preheat a small skillet over medium-medium heat.

After preheating, add the shrimp to the air fryer basket in an even layer. Mist lightly with the olive oil spray and cook 7 to 8 minutes or until opaque and fully cooked.

Meanwhile, in a skillet over medium-high heat, quickly toast the corn husks. I don’t measure this, it’s just a few seconds per side in a really hot pan. You want them to be warm but still malleable. Keep them warm by wrapping them in a clean kitchen towel.

Once the shrimp are cooked and smell Great…

Place them on a cutting board and roughly chop them.

Divide the slaw over the warm, roasted corn husks, add some of the chopped shrimp, drizzle with some buffalo sauce, and top with your desired toppings like sliced ​​or diced avocado, pickled red onions, cilantro, and a squeeze of lime.

What to Serve with Buffalo Cilantro Lime Tacos:

These are so delicious and filling, they’re great on their own, but here are a few things you could serve these shrimp tacos with.

How to Store Leftover Buffalo Cilantro Lime Tacos:

I store everything in separate containers. This makes it easier to reheat the mussels and shrimp without reheating the cold components.

Leftovers should keep for 3 to 4 days.

Enjoy! And if you try this Buffalo Cilantro Lime Shrimp Tacos recipe, let me know! Take a picture and tag me chirp or instagram!