Shrimp Po-Boy Tacos

This is the recipe you've all been waiting for, well maybe not all of you, but some of you. All week I've been posting the components that make up this delicious shrimp po-boy taco. I know it sounds like a lot of work, but if you make the sauces before hand, it will be easy to assemble. I did not do this, so I enlisted my hubby to some chopping for me so we wouldn't be eating at 10 o'clock at night. Seriously, if you make the remoulade and jalapeno mayonnaise the day before and the pico de gallo and shrimp that night it shouldn't take all that long. The longest part is frying the shrimp. If you want to make it easy, I guess you could buy precooked shrimp, but it won't be nearly as good.

Did I mention how these tacos came about? I had lunch with friends at a local restaurant called Taco Mamacita this weekend. I got a shrimp po-boy taco. And it was so good, I couldn't stop thinking about it. I was still thinking about it the next afternoon, and craving it. So, I looked up their menu online to see all that it had on it. I thought, I could make that, I just need to find recipes for all the components to the taco. This taco consists of cajun fried shrimp, remoulade sauce, jalapeno lime mayonnaise, pico de gallo, and lettuce wrapped in a soft tortilla. Now does that not sound like a dream to you? Oh it does to me. Maybe it's my pregnant self making me go crazy over this taco, but 4 days later and I'm still wanting more! My  husband said it was absolutely amazing. Now, my kids did not eat this, I actually didn't even serve it to them. I gave them fried shrimp and tortillas, and I did let my 2 year old who likes to dip dip his shrimp in remoulade sauce. If I haven't talked you into making these sometime soon, you'll really be missing out, and I mean really missing out!

Shrimp Po-Boy Tacos
*this makes about 6-8 tacos, depending on how full you fill the tortillas
Ingredients:
1 pound Spicy Fried Shrimp recipe (or precooked frozen shrimp)
1 recipe Remoulade Sauce
1 recipe Jalapeno Lime Mayonnaise
1 recipe Pico De Gallo
6-8 flour tortillas (I used whole wheat.)
lettuce

Directions:

Prepare all recipes as directed in links above.  I recommend making the sauces ahead of time so you're not in the kitchen for hours. To assemble tacos, spread Jalapeno Lime Mayonnaise on flour tortilla. Down the middle of the tortilla spread a good amount of shrimp. Drizzle shrimp with Remoulade sauce. Next top with Pico De Gallo and then lettuce. Serve immediately and be prepared for your taste buds to exclaim, "This is so good!" And besides the fact that the shrimp is fried, this is pretty healthy and fresh!

This recipe is linked to It's A Keeper Thursday, Tasty Traditions, Fat Camp Friday, Potluck Sunday