Classic shrimp po'boy gets a Mexican twist in taco form, with a kick of jalapeno and poblano from Cholula® Green Pepper Hot Sauce. Ingredients Servings 4 8 24 48 80 100 Cholula Mayonnaise | Serves 4 1/2 cup Mayonnaise 2 tbsps Cholula® Green Pepper Hot Sauce 1 tbsp Lime Juice, fresh Pickled Red Onions | Serves 4 1 quart Red Onion, julienne 1 quart Water, boiling 1 cup White Vinegar 1/4 cup Cholula® Chili Lime Hot Sauce Po’ Boy Taco | Serves 4 1 pound Shrimp, P&D, 31/35 1 tbsp McCormick Culinary ® Cajun Seasoning 1 cup Flour 1 cup Egg Wash 1 1/2 cups Bread Crumbs 8 each Flour Tortillas, 6" 2 cups Iceberg Lettuce, shredded 1/2 cup Pickled Red Onions, drained 1/4 cup Cholula® Mayonnaise 4 each Cilantro, fresh sprigs 4 each Lemon Wedge, 1/6" cut Procedure Cholula Mayonnaise
In a bowl, combine mayonnaise, Cholula, and lime juice. Whisk well. Hold refrigerated for service.
Pickled Red Onions
Place onions in boiling water for 10 seconds, remove immediately, and drain.
In a bowl combine vinegar and Cholula. Add blanched onions and cool completely. Hold refrigerated for service.
Prep In a bowl, whisk Cajun Seasoning and flour. Set in shallow hotel pan.
Set up standard breading procedure with seasoned flour, egg wash, and panko. Bread shrimp and place on a parchment-lined sheet tray. Hold refrigerated for service.
Service Set flat top griddle or grill to medium and fryer to 350°F. For service, warm and slightly grill mark 2 tortillas.
Fry 8 shrimp until crispy and cooked through.
Plate 2 tortillas in taco holders and fill each with 1/4 cup of lettuce and 1 1/2 teaspoons Cholula mayonnaise. Top each with 4 fried shrimp and 1 tablespoon Pickled Red Onions.
Arrange on serving plate in taco holders and garnish with a cilantro sprig and lemon wedge. Serve warm. Recipe type: Burgers Tacos and Sandwiches