Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

  • Pin It
  • print
Recipe Courtesy of


Servings: 6 servings
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

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


 

image

 

Directions

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

For Tacos:
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. Cook’s Note: If you prefer, grill the shrimp for a lighter dish.

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.

Notes
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.

Show: Paula's Best Dishes
          Watch Paula on Food Network


You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

SO YUMMY! This has the perfect amount of spice and so much flavor. I savored every bite!! But...don't eat the coleslaw by itself. Delicious on the tacos, kind of weird alone.

By Anonymous on September 11, 2010

My Recipe Box |

Paula's Upcoming Schedule

  • August 27: Paula Deen Live! Nashville, TN

    Come see Paula’s live show at the TPAC: Andrew Jackson Hall in Nashville, TN and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Tennessee Performing Arts Center here!
    Sponsored by Springer Mountain Farms.

  • September 12: Deen Family Book Signing

    Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
    The event is free; 350 wristbands to be distributed starting at 9 am.

  • September 16: Paula Deen Live! Birmingham, AL

    Come see Paula’s live show at the Alabama Theatre in Birmingham, AL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Ticketmaster here!
    Sponsored by Springer Mountain Farms.

  • View Paula's Full Schedule