Shrimp Po Boy Street Tacos
Turn your kitchen into a food truck with slightly better air conditioning with these authentically delicious street tacos.
Ingredients
Serves 6-8 tacos
- 6 Tbsp. mayonnaise
- 6 Tbsp. Ortega® Hot Original Taco Sauce
- 1 Tbsp. vegetable oil
- 12-16 oz. shrimp, deveined and tail removed
- 1 oz. pkt. Ortega® Street Taco Seasoning Mix
- 1/4 C. water
- 6-8 Ortega® White Corn Taco Shells
- Shredded lettuce
- Diced tomatoes
Used in this recipe
Directions
Taco Sauce Aioli:
- In a medium bowl, whisk together the mayonnaise and taco sauce until well blended. Refrigerate until ready to use.
Shrimp Tacos:
- In a medium bowl, toss the shrimp with the oil until well coated.
- Add the seasoning mix and toss to coat.
- Place shrimp in a large, non-stick skillet and turn on medium heat.
- Cook 3-4 minutes then flip over each piece.
- Add the water and cook an additional 2-4 minutes or until shrimp is cooked through.
- Heat the taco shells as directed on the package.
- To assemble, add shredded lettuce to each taco shell then top with shrimp.
- Add diced tomatoes on top and drizzle with the taco sauce aioli.
