Po’Boy Tacos

• 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 and 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.

mayonnaise, cocktail sauce, buffalo wing sauce, avocado, lime juice, allpurpose, cornmeal, creole seasoning, shrimp, canola oil, flour tortillas, tomato, fresh cilantro

Taken from www.tasteofhome.com/recipes/po-boy-tacos/ (may not work)