Adobo Shrimp Tacos with Smoked BBQ Chipotle Colesla

Name: Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
In a medium bowl, combine all of the ingredients.
2
Mix well, then taste and adjust the seasoning, as needed.
3
Refrigerate for about 1 hour.
4
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.
5
In a medium bowl, combine the flour and cornmeal; set aside.
6
Season the shrimp with the adobo.
7
Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time.
8
Fry until golden brown, about 3 minutes.
9
Remove the shrimp from the oil and drain on paper towels.
10
Cook's Note: If you prefer, grill the shrimp for a lighter dish.
11
Heat a medium saute pan over medium-high heat.
12
Add a tortilla, and heat for about 30 seconds on each side.
13
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.
14
Repeat with the remaining ingredients.
15
Serve hot or at room temperature.

1062

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup sour cream, 2 tablespoons mayonnaise, 2 limes, juiced, 1 (16-ounce) package coleslaw mix, and more.

Yes, Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions