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Buffalo Chicken Pizza
Karina Garcia
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4
10 minutes
15 minutes
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Author:Todd Toven
6 to 8 tortillas
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
Blackstone Street Taco Seasoning
1 lb Argentine red shrimp, peeled and deveined
Blackstone Blackened Steak Seasoning
Mexican crema
Fresh cilantro, chopped
Cotija cheese, crumbled
Blackstone Chili Herb Sauce
Lime wedges
Lightly oil the griddle. Warm the tortillas for about 30 seconds per side, or until lightly toasted and flexible. Remove and keep warm.
Add the sliced bell peppers and onion to the griddle with a drizzle of oil. Season with Blackstone Street Taco Seasoning and cook, stirring occasionally, until the vegetables are tender and lightly charred.
In a bowl, toss the shrimp with a small amount of cooking oil, Blackstone Street Taco Seasoning, and Blackstone Blackened Steak Seasoning.
Add the seasoned shrimp to the griddle and cook for about 2 minutes per side, or until the shrimp are pink, opaque, and cooked through.
Fill each tortilla with the cooked shrimp and vegetables. Top with Mexican crema, chopped cilantro, crumbled Cotija cheese, Blackstone Chili Herb Sauce, and a squeeze of fresh lime juice.
Serve immediately and enjoy.
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