Best Poboy Tacos Recipes

PO'BOY TACOS

Po'Boy Tacos image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside., 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., Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.

Nutrition Facts : Calories 551 calories, Fat 29g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 977mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.

BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE

Blackened Catfish Po'Boy Tacos With Cajun Remoulade image

From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine.

Provided by Bren in LR

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 (6 ounce) fillets catfish (Blackened Catfish Recipe begins)
1/4 cup blackened red fish seasoning
2 tablespoons vegetable oil
2 cups shredded lettuce (or shredded cabbage)
2 plum tomatoes, medium dice
12 (4 -5 inch) flour tortillas
salt and white pepper (to taste)
1 cup mayonnaise (Cajun Remoulade Recipe begins)
4 gherkins, minced
2 tablespoons red peppers, minced
2 tablespoons creole mustard
2 teaspoons capers, rinsed and chopped
2 teaspoons hot sauce
1 teaspoon chili powder
1 teaspoon garlic powder
2 lemons, juiced
salt and white pepper (to taste)

Steps:

Blackened Catfish.
Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
Remoulade:.
In a bowl, combine all the ingredients and stir.

Nutrition Facts : Calories 560.5, Fat 24.1, SaturatedFat 4.8, Cholesterol 93.5, Sodium 1477.8, Carbohydrate 50.9, Fiber 5.4, Sugar 4.5, Protein 34.7