1 package SeaPak Popcorn Shrimp
2 tablespoons salted butter
½ cup Buffalo Sauce
¼ cup light ranch dressing
8 small corn tortillas (grilled or fried if desired)
1 cup shredded red cabbage
½ cup chopped fresh cilantro
½ cup shredded green leaf lettuce
½ cup diced red onion
¼ crumbled blue cheese
½ cup light sour cream
Heat oven to 450 degrees.
Spread popcorn shrimp in a single layer on baking sheet. Bake according to package instructions, turning once during cooking.
As shrimp cooks, heat butter, buffalo sauce, and ranch dressing in a medium sauce pan. Heat on medium heat until everything is melted together, stirring occasionally. Reduce to a simmer until shrimp has finished cooking.
When shrimp is done, turn heat off sauce and toss shrimp into the saucepan. Use a wooden spoon to fully coat all the shrimp in the sauce.
Assemble your tacos by laying approximately 7 shrimp on each corn tortilla and then top with a sprinkle of cabbage, cilantro, lettuce, onion, and blue cheese. Finish with a drizzle of sour cream.