Smoked BBQ Chipotle 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.
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