Po' Boy Taco Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and, if needed, butterfly slightly so they cook evenly. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. In a separate bowl whisk the egg into 1 cup very cold seltzer/club soda. Pour the wet into the dry and whisk gently just until combined; a few small lumps are fine. The batter should be thick but pourable — add a splash more seltzer if too thick.

Heat oil

Pour 3–4 cups vegetable oil into a heavy pot or deep skillet so oil depth is 1.5–2 inches. Heat to 350°F (175°C). If you don't have a thermometer, oil is ready when a drop of batter sizzles and rises immediately.

Fry shrimp

Working in batches to avoid crowding, hold each shrimp by the tail (or use tongs), dredge briefly into a small amount of flour if needed, then dip into the batter, letting excess drip off. Carefully lower into hot oil. Fry 2–3 minutes until golden and crisp and shrimp are opaque inside. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Keep warm in a 200°F (95°C) oven if desired. Repeat until all shrimp are fried.

While shrimp are frying, combine 3/4 cup mayonnaise, 1/4 cup creme fraiche (or sour cream), 2 tsp prepared horseradish, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce and 1/2 tsp hot sauce in a bowl. Stir to smooth. Fold in 1 tbsp finely chopped capers if using. Season to taste with 1/2 tsp kosher salt and 1/4 tsp black pepper. Chill until ready to assemble so flavors meld.

Warm tortillas: stack tortillas and wrap in a clean kitchen towel. Microwave 30–60 seconds or heat individually in a hot dry skillet 20–30 seconds per side until pliable and warm.

Prepare toppings: toss shredded lettuce with the 1 tsp pickle juice and a pinch of salt to lightly dress. Dice tomato and chop pickles if not already done.

Assemble tacos: place a warm tortilla on a plate. Spread about 1½ tbsp horseradish remoulade in the center. Top with 3–4 fried shrimp (depending on size), a small handful (about 1/4 cup) of dressed shredded lettuce, some diced tomato (about 2 tbsp), and 2 tbsp chopped pickles. Sprinkle with a little chopped parsley if desired and a crack of black pepper.

Serve: Serve immediately with lemon wedges for squeezing and extra remoulade on the side. Makes about 8 tacos (2–3 shrimp per taco).