Po’Boy Tacos with crispy shrimp, creamy avocado, and bold Cajun-inspired flavors wrapped in soft tortillas.

1/4 cup mayonnaise

2 tablespoons seafood-style cocktail sauce

1/2 teaspoon hot 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 raw shrimp, peeled and deveined

2 tablespoons canola oil

8 small flour tortillas, 6 inches each

1 medium tomato, chopped

2 tablespoons fresh cilantro, minced

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1. In a small bowl, stir together the mayonnaise, cocktail sauce, and hot sauce. Set aside.

2. In another bowl, mash the avocado with the lime juice until mostly smooth. Set aside.

3. In a shallow dish, combine the flour, cornmeal, and Creole seasoning.

4. Coat the shrimp in the flour mixture a few at a time, shaking off any extra coating.

5. Heat the canola oil in a large skillet over medium-high heat.

6. Add the shrimp and cook, stirring often, until they are crisp on the outside and fully cooked, about 4 to 6 minutes.

7. Spread the avocado mixture over each tortilla.

8. Top with the cooked shrimp, then spoon on the sauce mixture.

9. Finish with chopped tomato and cilantro, then serve right away.

Cook shrimp in batches if needed for best crispiness.

Serve immediately for optimal texture and flavor.