Po’Boy Tacos

13 ingredients
3 steps

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons seafood cocktail sauce
  • 1/2 teaspoon Buffalo wing sauce
  • 1/2 medium ripe avocado, peeled
  • 1 tablespoon lime juice
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons Creole seasoning
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 2 tablespoons canola oil
  • 8 flour tortillas (6 inches)
  • 1 medium tomato, chopped
  • 2 tablespoons minced fresh cilantro

Directions

  1. 1
    Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado and lime juice until combined; set aside.
  2. 2
    In a shallow bowl, mix flour, cornmeal and Creole seasoning. Add shrimp, a few pieces at a time, and turn to coat; shake off excess. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes.
  3. 3
    Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.

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