Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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 |
Directions:
1. Smoked BBQ Chipotle Coleslaw:
2. In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
3. Adobo Shrimp:
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. 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.
6. 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.
7. 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.
|
|