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Frank's® RedHot®



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Servings: 24


  • 1 1/2 cups Coleslaw mix
  • 1 tbsp. Oil and vinegar dressing
  • 4 tbsp. Sour cream
  • 1/2 tsp. Cumin
  • 1/4 tbsp. Water
  • pinch Salt
  • 3 3/4 cups cooked small dice shrimp
  • 1 cup FRANK'S® RedHot® Buffalo Wings Sauce
  • 24 each Corn tortilla
  • 1/4 cup Crumbled blue cheese
  • 1/4 cup Sliced scallion


  • 1. To make the topping for the taco combine slaw mix and vinaigrette. Refrigerate until needed.
  • 2. To make the drizzle combine sour cream cumin, water and salt. Refrigerate until needed
  • 3. Combine shrimp and Buffalo Wing Sauce. Refrigerate until needed.
  • 4. To assemble each taco heat corn tortilla, heat 21/2 - 3 tbsp. shrimp mixture. Spoon shrimp mixture onto tortilla and top with 1 tbsp. slaw, 1/2 tsp. drizzle, 1/2 tsp. blue cheese, 1/2 tsp. scallion.