Cajun Shrimp Tacos | Po’Boy-Inspired Recipe with Celia’s Flour Tortillas

🌮 Po’Boy-Inspired Crispy Shrimp Tacos with Celia’s Flour Tortillas

Tired of traditional tacos? Spice things up with these Po’Boy-Inspired Crispy Shrimp Tacos, made using Celia’s Fajita-Size Flour Tortillas! 🌶️🍤

This southern-style twist on a classic taco combines crispy golden shrimp, a tangy homemade remoulade-style sauce, and fresh veggies — all wrapped in soft, perfectly sized Celia’s Tortillas. The result? A taco bursting with bold flavor, texture, and that irresistible New Orleans flair! 🇺🇸✨

🛒 Ingredients

For the tacos:

• Celia’s Flour Fajita-Size Tortillas

• Jumbo, deveined, raw shrimp

• 1 cup flour

• Cajun seasoning

• Creole seasoning

• Salt and pepper (to taste)

• ½ cup milk

• 1–2 tbsp hot sauce

• Vegetable oil (for frying)

• Tomato (sliced)

• Shredded lettuce

For the sauce:

• ¼ cup mayonnaise

• 1–2 tsp hot sauce

• 2 tbsp pickles (chopped)

👩‍🍳 Instructions

1. Prep the shrimp:Defrost shrimp and pat dry completely.

2. Make the coating:In one bowl, mix flour, Cajun seasoning, Creole seasoning, salt, and pepper.In a second bowl, mix milk and hot sauce.

3. Bread the shrimp:Dip shrimp into the milk mixture, then coat evenly in the seasoned flour. Place on a tray and refrigerate for 15 minutes to set.

4. Make the sauce:Combine mayonnaise, chopped pickles, and hot sauce in a bowl. Stir until smooth.

5. Fry the shrimp:Heat vegetable oil in a skillet over medium heat. Fry shrimp for 2–3 minutes on each side or until crispy and golden brown.

6. Assemble the tacos:Warm Celia’s Flour Tortillas, then layer with shredded lettuce, sliced tomato, crispy shrimp, and a drizzle of the spicy pickle sauce.

7. Serve & enjoy:Fold, serve warm, and enjoy the perfect mix of southern spice and taco night fun! 🌮🍤

💡 Pro Tip:

For extra crunch, double-dip shrimp in the flour mixture before frying. Serve with lime wedges or coleslaw for a true po’boy-style finish!