Po'Boy Ta­cos

Simple & Delicious - - ON THE MENU -

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.

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