Bayou Shrimp Po'Boy Tacos - Love of Food

Ingredients

• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil
• 1/8 teaspoon minced garlic or a dash of granulated garlic
• 1/8 teaspoon Kosher salt
• 1/8 teaspoon ground white pepper
• 1 1/2 cups shredded green cabbage (about 5 1/2 ounces by weight)
• 1/4 cup finely chopped yellow onions
• 1 teaspoon finely chopped cilantro
• 4 small Persian cucumbers, about 4 to 6 inches each
• 1/2 cup apple cider vinegar
• 3 tablespoons Kosher salt
• 3/4 cup water
• 1/3 cup granulated sugar
• 3/4 cup fresh dill, loosely packed
• 1 peeled garlic clove
• 2 teaspoons whole yellow mustard seeds
• 3/4 cup whole milk
• 1 tablespoon liquid egg or egg replacement
• 1 teaspoon yellow mustard
• 1/2 teaspoon paprika, divided
• 1/8 teaspoon cayenne pepper, divided
• 1/8 teaspoon garlic powder, divided
• 1 pound peeled & deveined large shrimp (26-30 per pound)
• 4 ounces seasoned "Fish Fri" or seafood breader (see Chef Tips)
• Oil for deep frying (see Chef Tips)
• 3/4 cup sour cream
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 2 teaspoons honey
• 2 teaspoons horseradish
• 4 teaspoons Dijon mustard
• 2 teaspoons hot sauce
• 2 teaspoons Cajun seasoning
• 8 6-inch yellow corn tortillas
• 2 cups cilantro slaw
• 1 cup very thinly sliced refrigerator dill pickles
• 1/2 cup ripe red tomatoes, chopped small
• 1 pound Bayou fried shrimp
• 1 cup spicy crema
• 1 green onion, thinly sliced on the bias