INGREDIENTS
2 TBSP. salted butter
1/4 cup hot sauce
1 lb. shrimp without tails, peeled and deveined
8 small corn tortillas
1 cup shredded cabbage
2 celery stalks, diced
1/2 cup diced red onion
1 cup sour cream
1/4 cup crumbled blue cheese, plus additional for garnish
1/2 cup chopped cilantro
DIRECTIONS
In a large skillet over medium heat, melt butter and combine with hot sauce.
Sauté shrimp in buffalo sauce until cooked through, about 4 minutes.
Soften tortillas in a non-stick skillet.
Transfer to a plate and wrap in a clean kitchen towel to keep warm.
Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese.
Drizzle with buffalo sauce and garnish with cilantro.
Serve immediately
