I intended to make tostadas, but 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, SK
Takes: 30 min. • Makes: 4 servings
1/4 cup mayonnaise
2 Tbsp. seafood cocktail sauce
1/2 tsp. Buffalo wing sauce
1/2 medium ripe avocado, peeled
1 Tbsp. lime juice
1/2 cup all-purpose flour
1/2 cup cornmeal
2 Tbsp. Creole seasoning
1 lb. uncooked shrimp (26-30 per lb.), peeled and deveined
2 Tbsp. canola oil 8 flour tortillas (6 in.)
1 medium tomato, chopped
2 Tbsp. 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 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.
3. Spread reserved avocado mixture over tortillas. Top with shrimp, reserved mayonnaise mixture, chopped tomato and cilantro.
2 TACOS 551 cal., 29g fat (5g sat. fat), 139mg chol., 977mg sod., 47g carb.
(3g sugars, 5g fiber), 25g pro.