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.