Fried Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

Smoked BBQ Chipotle Coleslaw:

  • 1/2 cup light sour cream
  • 2 tbsp. mayonnaise
  • 2 limes, juiced or 4 tbsp. lime juice
  • 1 (16-ounce) package coleslaw mix
  • 1/4 cup chopped fresh cilantro leaves, chopped
  • 1 tablespoon chipotle chile seasoning (or BBQ chipotle seasoning)

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

Adobo Shrimp:

  • Canola oil, for frying
  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 pound medium shrimp, peeled and deveined
  • 2 tbsp. adobo seasoning
  • 6 (8-inch) flour tortillas

In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 360 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, making sure to get rid of all the excess (using a strainer works best.) Add the shrimp 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. 

Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side (or heat in the microwave between two damp paper towels for 45 seconds). 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.

by The Savvy Kitchen