Recipe Details

Classic shrimp po'boy gets a Mexican twist in taco form, with a kick of jalapeno and poblano from Cholula® Green Pepper Hot Sauce

Cholula Mayonnaise

  1. In a bowl, combine mayonnaise, Cholula, and lime juice. Whisk well. Hold refrigerated for service. 

Pickled Red Onions

  1. Place onions in boiling water for 10 seconds, remove immediately, and drain.
  2. In a bowl combine vinegar and Cholula. Add blanched onions and cool completely. Hold refrigerated for service. 


  1. In a bowl, whisk Cajun Seasoning and flour. Set in shallow hotel pan.
  2. Set up standard breading procedure with seasoned flour, egg wash, and panko.
  3. Bread shrimp and place on a parchment-lined sheet tray. Hold refrigerated for service.


  1. Set flat top griddle or grill to medium and fryer to 350°F. For service, warm and slightly grill mark 2 tortillas.
  2. Fry 8 shrimp until crispy and cooked through.
  3. 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.
  4. Arrange on serving plate in taco holders and garnish with a cilantro sprig and lemon wedge. Serve warm.


This taco build is also nice with grilled shrimp or fish and can be made with a mayonnaise seasoned with Cholula® Original, Chipotle, Sweet Habanero, or Chili Garlic