Po’Boy Tacos

I intended to make tostadas, but misinterpret a couple of elements and had to use what I had available. I positioned my very own twist on a po'boy recipe and ended up with some thing even better.


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


  1. integrate mayonnaise, cocktail sauce and wing sauce; set aside. In every other bowl, mash avocado and lime juice until mixed; set aside.
  2. In a shallow bowl, blend flour, cornmeal and Creole seasoning. upload shrimp, a few pieces at a time, and turm to coat; shake off excess. In a large skillet, warmth oil over medium-excessive warmness. add shrimp; cook dinner and stir till shrimp turn purple, 4-6 minutes.
  3. spread reserved avocado aggregate over tortillas. pinnacle with shrimp, reserved mayonnaise combination, tomato and cilantro.

Post a Comment