Adobo Shrimp Tacos with Chipotle Coleslaw - Blast From The Past

Paula's friend, chef Luis Bruno is in the kitchen today and they're throwing a fiesta filled with flavor, starting with a Adobo Shrimp Tacos with Chipotle Coleslaw that'll get your mouth watering. Ingredients: Tacos and Coleslaw 1/2 cup sour cream 2 tablespoons mayonnaise 2 juiced limes 1 (16 oz) package coleslaw mix 1/4 cup chopped fresh cilantro 1 bunch (about 3 tablespoons) green onion , green tops only, thinly sliced 1 tablespoon barbecue seasoning 2 cups all purpose flour 1 cup cornmeal 1 lb medium (26–30), peeled and deveined shrimp 2 teaspoons adobo seasoning 6 (8 in) flour tortillas for frying canola oil Preparation: For Coleslaw: 1. In a medium bowl, combine the sour cream, mayonnaise, lime juice, coleslaw mix, cilantro, green onions and barbecue seasoning 2. Mix well, then taste and adjust the seasoning, as needed 3. Refrigerate for about 1 hour. For Tacos: 1. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 °F. 2. In a medium bowl, combine the flour and cornmeal; set aside 3. Season the shrimp with the adobo 4. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. 5. Fry until golden brown, about 3 minutes 6. Remove the shrimp from the oil and drain on paper towels 7. Cook’s Note: If you prefer, grill the shrimp for a lighter dish. 8. Heat a medium sauté pan over medium-high heat 9. Add a tortilla, and heat for about 30 seconds on each side 10. Spoon about 2 tablespoons of slaw in the center of the tortilla 11. hen put 4 or 5 fried shrimp on top and fold like a taco 12. Repeat with the remaining ingredients 13. Serve hot or at room temperature Notes - If making a low-fat version: substitute using light sour cream, light mayonnaise, whole-wheat tortillas and whole-wheat flour. Also, grill shrimp instead of deep-frying. Enjoy Y'all! For more great recipes visit pauladeen.com