Adobo Shrimp Tacos With Smoked BBQ Chipotle Coleslaw
By Paula Deen
- Prep time: 30 minutes
- Cook time: 30 minutes
- Servings: 30
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 juiced limes
- 1 (16 oz) package coleslaw mix
- 1/4 cup chopped fresh cilantro
- 1 bunch green tops only, thinly sliced, (about 3 tablespoons) green onion
- 1 tablespoon barbecue seasoning
- 2 cups all purpose flour
- 1 cup cornmeal
- 1 lb medium (26â30), peeled and deveined shrimp
- 2 tablespoons adobo seasoning
- 6 (8 in) flour tortillas
- for frying canola oil
In a medium bowl, combine the sour cream, mayonnaise, lime juice, coleslaw mix, cilantro, green onions and barbecue seasoning. 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 °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 sauté 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.
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.