Name: Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1/2 cup sour cream; 2 tablespoons mayonnaise; 2 limes, juiced; 1 (16-ounce) package coleslaw mix; 1/4 cup chopped fresh cilantro leaves, chopped; 1 small bunch green onions, green tops only, thinly sliced (about 3 tablespoons); 1 tablespoon barbeque seasoning (recommended: Bruno's Smoked BBQ Chipotle Seasoning); Canola oil, for frying; 2 cups all-purpose flour; 1 cup cornmeal; 1 pound medium shrimp (26/30 count), peeled and deveined; 2 tablespoons adobo seasoning (recommended: Bruno's Dry Adobe Seasoning); 6 (8-inch) flour tortillas

Directions

In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels.
Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.

Cook’s Note

If making a low-fat version: substitute using light sour cream, light mayonnaise, whole-wheat tortillas and whole-wheat flour. Also, grill shrimp instead of deep-frying.

Recipe courtesy of "Don't Feel Guilty, Eat It!" by Luis Bruno

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Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

Smoked BBQ Chipotle Coleslaw:

Adobo Shrimp:

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