Fish and Seafood

Grilled Buffalo Shrimp Tacos with Cabbage Slaw


  • 3 Tablespoons sour cream
  • 1 Tablespoon fresh squeezed lime juice
  • kosher salt
  • freshly ground black pepper
  • 3 cups shredded cabbage
  • ¼ cup chopped cilantro
  • ¼ cup Challenge Buffalo Snack Spread
  • 1 pound shrimp, peeled and deveined, tails removed
  • 8 corn tortillas, warmed
  • blue cheese and green onions, for serving


  • 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.
  • 2
    Preheat grill to medium-high.
  • 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.
  • 4
    Grill shrimp over direct heat, turning once, until opaque throughout, about 5 minutes total.
  • 5
    To assemble tacos, layer corn tortillas with slaw, a few shrimp, crumbled blue cheese and green onions. Serve warm.