Taste of Home
Po’Boy Tacos
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings
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
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1/4 cup mayonnaise
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2 tablespoons seafood cocktail sauce
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1/2 teaspoon Buffalo wing sauce
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1/2 medium ripe avocado, peeled
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1 tablespoon lime juice
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1/2 cup all-purpose flour
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1/2 cup cornmeal
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2 tablespoons Creole seasoning
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1 pound uncooked shrimp (26-30 per pound), peeled and deveined
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2 tablespoons canola oil
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8 flour tortillas (6 inches)
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1 medium tomato, chopped
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2 tablespoons minced fresh cilantro
Directions
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1.
Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside.
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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.
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3.
Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.
Nutrition Facts
2 tacos: 551 calories, 29g fat (5g saturated fat), 139mg cholesterol, 977mg sodium, 47g carbohydrate (3g sugars, 5g fiber), 25g protein.
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