Ingredients
1/4 cup mayonnaise2 tablespoons seafood cocktail sauce1/2 teaspoon Buffalo wing sauce1/2 medium ripe avocado, peeled1 tablespoon lime juice1/2 cup all-purpose flour1/2 cup cornmeal2 tablespoons Creole seasoning1 pound uncooked shrimp (26-30 per pound), peeled and deveined2 tablespoons canola oil8 flour tortillas (6 inches)1 medium tomato, chopped2 tablespoons minced fresh cilantro
Preparation
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.
