Shrimp Po Boy Taco Bowls - Mexican Recipes
We didn't use voodoo to turn your delicious shrimp po' boys into Taco Bowlsâ„¢, but you might think we did with how good these taste.
Keywords
- deep
- fry
- bake
- entree
- dinner
- appetizer
- cookie
- sheet
- taco
- shell
- shrimp
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oldelpaso.com.
Cooking tools:
- Skillet
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Dish
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Paper towel
- Cutting board
- Chef's knife
- Colander
- Serving bowl
Ingredients
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon finely chopped garlic
- 1 teaspoon hot sauce
- 1/2 teaspoon fresh lemon juice
- Vegetable oil for deep frying
- 1/4 cup butter, melted
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 1/2 teaspoons Cajun seasoning with salt
- 1 lb uncooked deveined peeled (tail shells removed) medium shrimp
- Shredded lettuce, tomato slices, pickles, hot sauce, if desired
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