Po’Boy Tacos

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Apr. 24, 2022
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


  • 1/4 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


  1. Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside.
  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. 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.
  • Nutrition Facts

    2 tacos: 551 calories, 29g fat (5g saturated fat), 139mg cholesterol, 977mg sodium, 47g carbohydrate (3g sugars, 5g fiber), 25g protein.