Whole Wrapped Up

Fresh Shrimp and Avocado Nachos

Ingredients 4 plum tomatoes, chopped 3 tomatillos, husks removed and chopped 4 jalapeno peppers, seeded and finely chopped 1 ...

Po’Boy Tacos

Ingredients 1/4 cup mayonnaise 2 ...

Over-the-Border Shrimp Enchiladas

Ingredients 1 medium onion, chopped

Carrot Spice Thumbprint Cookies

Ingredients 1 cup margarine, softened

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.


Copyright © 2016 Whole Wrapped Up - All Rights Reserved