Spicy Shrimp Tacos

By bweber

Ingredients

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 2 limes, juiced
• 1 (16 oz) package coleslaw mix
• 1/4 cup fresh cilantro, chopped
• 1 bunch green onion, green tops only, thinly sliced, (about 3 tablespoons)
• 1 tablespoon barbecue seasoning
• 2 cups all-purpose flour
• 1 cup cornmeal
• 1 lb medium shrimp, (26–30), peeled and deveined
• 2 tablespoons adobo seasoning
• 6 (8 in) flour tortillas
• canola oil, for frying

Preparation

Step 1

For Coleslaw:

In a medium bowl, combine the sour cream, mayonnaise, lime juice, coleslaw mix, cilantro, green onions and barbecue seasoning. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.

For Tacos:

In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375º.

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. Cook's Note: If you prefer, grill the shrimp for a lighter dish.

Heat a medium sauté 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