Po’Boy Tacos
I intended to make tostadas, but I misread a couple of ingredients and had to use what I had on hand. I put my own twist on a po'boy recipe and ended up with something even better. —Cynthia Nelson, Saskatoon, Saskatchewan
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
Reviews
These were so good! I made the shrimp and sauce per recipe, but topped with shredded lettuce and tomatoes. Perfect amount of spice! Next time I may marinate shredded cabbage and carrots in my candied jalapeno brine and use that as a garnish for an even bigger kick. I will definitely make this again!!!
Delicious! It tasted so good that I made it again as soon as the first recipe was made. Thank you Cynthia!