Adobo Shrimp Tacos With Smoked Bbq Chipotle Coleslaw Recipes

ADOBO SHRIMP TACOS WITH SMOKED BBQ CHIPOTLE COLESLAW

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.

SHRIMP TACOS WITH ADOBO SAUCE

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.