Yo yo yo! How was your weekend? We had a great one. It included breaking out this bad boy yesterday...
It's a hiking backpack that I got Jeff for his birthday last year, and it's super cute with a baby in it :)
We hiked down to Sope Creek and found a great spot on the rocks to hangout for a bit. Kenley loved it...
She even got her feet wet!
It was SUCH a pretty day, and a great way to spend it with the fam :)
Now let's talk about these tacos...
I coated these in egg, then panko, and pan seared them in some olive oil for a couple minutes on each side. Then I placed them on a wire rack so they would stay crispy.
Next, I drizzled them with buffalo sauce.
I topped the shrimp tacos with blue cheese crumbles, lettuce, tomato, and yummy avocado. Mmm.
CRISPY BUFFALO SHRIMP TACOS
1 lb of shrimp, peeled and de-veined
1/4-1/2 cup buffalo sauce
1/2 cup blue cheese crumbles (or other cheese)
4 whole wheat tortillas
sliced tomato and lettuce
Avocado for garnish
1 cup panko breadcrumbs
oil for pan searing
Dip shrimp in beaten eggs, then in panko. Pan sear on medium high for 3 minutes on each side, or until crispy and cooked through. Place on a wire rack to keep crispiness. Drizzle with buffalo sauce. On a tortilla, place 5-6 shrimp, then cheese, lettuce, tomato, and avocado slices. Serve with more buffalo sauce and ranch or blue cheese dressing for dipping.