Best Adobo Shrimp Tacos With Smoked Bbq Chipotle Coleslaw Recipes
ADOBO SHRIMP TACOS WITH SMOKED BBQ CHIPOTLE COLESLAW
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 13
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.
CHIPOTLE SHRIMP TACOS
Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Provided by rvelasquez
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
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
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
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
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
15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW
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
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.
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The Inspiration behind Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw Recipes
Adobo shrimp tacos with smoked BBQ chipotle coleslaw recipes are inspired by the traditional Mexican flavors of adobo sauce and coleslaw. Adobo sauce is a quintessential Mexican ingredient made with a blend of spices, chili peppers, and vinegar that give it a tangy and spicy kick. Coleslaw, on the other hand, is a popular American side dish made with shredded cabbage, carrots, and a creamy dressing. The combination of adobo shrimp and coleslaw might seem unusual at first, but it works perfectly together. The spiciness and tanginess of the adobo sauce are balanced by the creaminess and sweetness of the coleslaw, creating a delicious and harmonious flavor profile.Ingredients
To make adobo shrimp tacos with smoked BBQ chipotle coleslaw, you will need the following ingredients:For the adobo shrimp:
- 1 lb of large shrimp, peeled and deveined
- 2 cloves of garlic, minced
- 2 tbsp of adobo sauce
- 1 tsp of smoked paprika
- 1 tsp of cumin
- 1 lime, juiced
- Salt and pepper, to taste
- Olive oil, for cooking
For the smoked BBQ chipotle coleslaw:
- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1/2 cup of mayonnaise
- 2 tbsp of BBQ sauce
- 1 tbsp of chipotle sauce
- 1 tbsp of honey
- Salt and pepper, to taste
For serving:
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Instructions
For the adobo shrimp:
- In a mixing bowl, combine the minced garlic, adobo sauce, smoked paprika, cumin, lime juice, salt, and pepper.
- Add the shrimp to the marinade and toss to coat. Let the shrimp marinate for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
For the smoked BBQ chipotle coleslaw:
- In a mixing bowl, whisk together the mayonnaise, BBQ sauce, chipotle sauce, honey, salt, and pepper.
- Add the shredded cabbage and carrots to the bowl and toss until coated with the dressing.
- Cover the bowl and let the coleslaw chill in the fridge for at least 30 minutes to allow the flavors to meld together.
For serving:
- Warm the corn tortillas in a pan or in the oven.
- Fill the tortillas with the adobo shrimp and top with the smoked BBQ chipotle coleslaw.
- Garnish with avocado slices, chopped cilantro, and lime wedges.