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Ingredients
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3 Tablespoons sour cream
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1 Tablespoon fresh squeezed lime juice
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kosher salt
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freshly ground black pepper
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3 cups shredded cabbage
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¼ cup chopped cilantro
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¼ cup Challenge Buffalo Snack Spread
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1 pound shrimp, peeled and deveined, tails removed
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8 corn tortillas, warmed
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blue cheese and green onions, for serving
Directions
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1
Whisk together sour cream, lime juice, 1/2 teaspoon kosher salt and black pepper in a large bowl. Add cabbage and cilantro and toss until well coated; set aside.
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2
Preheat grill to medium-high.
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3
Meanwhile, scoop Buffalo Snack Spread into a microwave-safe bowl and gently heat in the microwave until melted, about 20 seconds. Put shrimp in a large bowl and pour melted Buffalo Snack Spread on top. Season with salt and pepper and toss to coat.
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4
Grill shrimp over direct heat, turning once, until opaque throughout, about 5 minutes total.
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5
To assemble tacos, layer corn tortillas with slaw, a few shrimp, crumbled blue cheese and green onions. Serve warm.