Adobo Shrimp Tacos With Smoked Bbq Chipotle Coleslaw Recipes

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ADOBO SHRIMP TACOS WITH SMOKED BBQ CHIPOTLE COLESLAW



Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 13

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

Steps:

  • 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 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.
  • 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.

15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW



15-Minute Shrimp Tacos with Spicy Chipotle Slaw image

This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 pound medium (26/30) peeled and deveined shrimp, tails removed
2 teaspoons chili powder
Kosher salt
2 tablespoons canola oil
4 scallions, thinly sliced
One 15-ounce can black beans, drained and rinsed well
1/3 cup prepared chipotle mayonnaise
2 limes, 1 zested and juiced and 1 cut into wedges
One 14-ounce bag store-bought coleslaw mix (about 6 cups)
1 bunch fresh cilantro, leaves and soft stems roughly chopped
Sour cream or Mexican crema, for serving
8 corn tortillas, warmed

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
  • Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
  • In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
  • Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE



Chipotle Shrimp Taco with Avocado Salsa Verde image

Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Steps:

  • Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
  • Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
  • Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

SHRIMP TACOS WITH ADOBO SAUCE



Shrimp Tacos With Adobo Sauce image

A small batch of flavor-filled tacos to serve two. From http://www.couponclippingcook.com/shrimp-tacos-with-adobo-sauce/ . You can freeze the leftover chipotles in adobo sauce and just scrape out the amount you need for future use.

Provided by gailanng

Categories     Mexican

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

4 corn tortillas
12 large raw shrimp, deveined and shelled
1/2 teaspoon chili powder (can use mild but try chipotle or ancho)
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
sea salt, to taste
1 1/2 tablespoons olive oil or 1 1/2 tablespoons canola oil
3 tablespoons chopped cilantro
3 tablespoons chopped red onions
1 cup shredded green cabbage
1 cup shredded purple cabbage
1 whole lime
5 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
1/4 cup sour cream
1/2 of a whole lime
sea salt, to taste

Steps:

  • Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.
  • In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice and salt. Mix and set aside.
  • Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin and salt. Mix together so that the shrimp is coated with the spices.
  • In a medium size skillet add the oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the oil in the pan and remove the shrimp on to a cutting board or plate.
  • Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan to the bowl of cut shrimp and mix together.
  • Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm and with a quarter piece of lime.

Nutrition Facts : Calories 328.3, Fat 18, SaturatedFat 5, Cholesterol 67.9, Sodium 314.9, Carbohydrate 35.6, Fiber 6.9, Sugar 5.8, Protein 10.9

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