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
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
Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside.
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.
Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.
Test Kitchen tips
With the crunchy coating on the shrimp, flavorful sauce and rich mashed avocado, this tastes like tacos from your favorite food truck.