Shrimp Tacos/Burritos with Smoked Chipotle Slaw
SHRIMP Tacos/Burritos with Smoked Chipotle Slaw (Paula Deen with a few of my adjustments)
Smoked BBQ Chipotle Coleslaw:
1/2 cup sour cream ( I like Mexican Crema as it has a more tart appeal)
2 tablespoons low fat mayonnaise
2 limes, juiced
1 (16-ounce) package coleslaw mix- or chop your own (It always tastes better)
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)
In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
1 Lb Med-large Shrimp -ready to cook
1 T. adobo seasoning (recommended: Bruno's Dry Adobe Seasoning)
Oil for sauteing. I like Coconut oil.
Dry rub the spices on the shrimp and let it sit in the fridge for 20 minutes.
Grill or saute the shrimp with the seasoning.
Spicy Basil Guacamole:
3 medium ripe avocados (recommended: Hass), halved, pitted, peeled and chopped
1 clove garlic, minced
1 medium ripe red tomato, seeded and coarsely chopped
1 lime, juiced
1 lemon, juiced
2 green onions, thinly sliced
1/4 cup finely chopped fresh basil leaves
1 tablespoon crushed red pepper flakes, or to taste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.
If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.
Take bits of all of the above and spoon it into a low carb tortillas or bake these and serve with the rest in pretty bowls:
Low Carb Tortillas, oil both sides and season with some Adobe dry rub. I add a little salt. Toss on a cookie sheet and slide into the oven at 350* for 20 minutes.
I would also add some Low Carb Mexican Rice if I were making the Shrimp Burritos.
That recipe is in the next post.