Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw Recipe

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.

No additional tips available.

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

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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.

Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

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