Shrimp Tacos With Adobo Sauce 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.

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

SHRIMP TACOS WITH AVOCADO CREAM SAUCE



Shrimp Tacos With Avocado Cream Sauce image

Dry rubbed shrimp with a creamy avocado sauce pulled from my local Fox station(submitted by Gail Greco).

Provided by MisfitVW

Categories     Summer

Time 25m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 24

1 ripe avocado
1/2 cup peeled & diced cucumber
1/4 cup sour cream
2 green onions, bottoms only, diced
1/4 cup chopped fresh dill
2 dashes Tabasco sauce
1/4 cup fresh lime juice
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon red pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
3/4 lb small shrimp, cleaned & peeled
2 tablespoons butter
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
8 corn tortillas
extra dill, and
cilantro (to garnish)
tomatoes, and (optional)
lettuce, if desired (optional)

Steps:

  • To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water. Puree until smooth. Season with salt and red pepper to taste.
  • Combine the rub ingredients in a bowl and toss with shrimp to coat.
  • In a medium non-stick skillet, melt the butter over medium heat & saute the shrimp and garlic until the shrimp turns pink and is slightly browned.
  • Remove from heat and sprinkle with the cilantro. Fold the tacos and serve with lettuce and tomato.

Nutrition Facts : Calories 376.8, Fat 19.5, SaturatedFat 7.1, Cholesterol 151.2, Sodium 356.2, Carbohydrate 31.1, Fiber 7.3, Sugar 1.8, Protein 22.4

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