Po’Boy Tacos

Total Time:Prep/Total Time: 30 min.

Recipe by Cynthia Nelson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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


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.
    • TEST KITCHEN APPROVED

    Po'Boy Tacos

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    Yield:4 servings
    Prep:25 min
    Cook:5 min
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    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
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    Directions

    1. 1
      Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside.
    2. 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. 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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