Recipe courtesy of Luis Bruno

Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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Smoked BBQ Chipotle Coleslaw:

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)

Adobo Shrimp:

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


  1. In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
  2. 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. 
  3. 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. 
  4. 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.