Po’Boy Tacos

Po’Boy Tacos 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 Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado and 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 turm 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 reserved avocado mixture over tortillas. Top with shrimp, reserved mayonnaise mixture, tomato and cilantro.