Best Poboy Tacos Recipes
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
THE ROAST BEEF PO'BOY (AND HOW TO MAKE ANY PO'BOY)
This version is VERY authentic. I'm talking the neighborhood poboy shops, not the fancy restaurants or the tourist traps in the Quarter. If you've ever been to Johnny's on St Louis in the French Quarter (which is NOT a tourist trap, though tourists and locals a like are always packing the place), this will take you back there babe! Whenever I really get home-sick (even though I was raised in MI, NOLA feels more like home)- I like to make these. The bread is KEY tho, you just can't get the same texture as down there anywhere else- but I try to get as close as possible. You want the bread to be crusty on the outside but soft with just a little tiny bit of chewiness when you bite down into it. The lettuce, pickle, mayo and tomato is what is called "dressed". You may add cheese or hot sauce. It's messy, but SO good!! Cook time does not include time it takes to make/cook roast beef.
Provided by graniteangel
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Cut french loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. It should melt on hot bread.
- In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add your beef au jus to your roux and whisk until it thickens slightly- about 1 minute. Should only be thick enough to lightly coat the back of a spoon, add more stock/au jus to thin out a bit if needed.
- Toss sliced roast beef with thin gravy until evenly coated and heated through.
- Spread mayo on top inside half of buttered and toasted french loaf.
- Place dill pickles on bottom inside half of toasted buttered french loaf.
- Evenly place roasted beef on top of dill pickles with tongs.
- Add lettuce and tomato.
- You may also add american or swiss cheese and or hot sauce.
- Cut into 1/4s. Serve with kettle chips such as Zapps.
- Hint- you can make ANY poboy be it fried oyster, fried shrimp, fried catfish, grilled chicken breast, french fries, chicken parm, meatloaf, hamburger, smoked sausage you name it! Just follow the bread toasting and buttering instructions, and make sure you "dress" it with lettuce, tomato, mayo and dill pickles! You can eat it "undressed" also. It's more about the type of bread and using cajun/creole recipes of fried seafood or meats in the main filling. The traditional cheeses used are swiss, american, and provolone. Hot sauce and cocktail sauce for fried seafood. Ketchup is often used as a condiment also.
Nutrition Facts : Calories 1481.2, Fat 88, SaturatedFat 35.3, Cholesterol 409.9, Sodium 759.5, Carbohydrate 34.2, Fiber 3.4, Sugar 5.3, Protein 131.4
BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE
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
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
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