Po' Boy Tacos

By bweber

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

Preparation

Step 1

Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado and 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 toss 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 reserved avocado mixture over tortillas. Top with shrimp, reserved mayonnaise mixture, tomato and cilantro.