Crispy Buffalo Shrimp Tacos

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

3 eggs

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.