Ingredients
18 large raw shrimp cleaned and detailed
2 c Terrapin Ridge Tropical Tequila Sauce you can get it a Buona Cucina in store only or call
2 c shredded cabbage
3 tbsp shredded coconut
1/2 can coconut milk
1 tsp Buona Cucina Coconut White Balsamic Vinegar
1/2 cup spiced rum
zest and juice of 1 lime
1 bunch of cilantro finely chopped
2 cups sour cream
1/2 avocado
cotija cheese
6 white corn or flour tortillas
3 tbsp Buona Cucina Persian Lime Infused Oil
Directions
Marinate the shrimp in a bowl and refrigerate.
In a large bowl, combine cabbage, coconut milk, shredded coconut flakes, coconut balsamic vinegar, spiced rum, zest from lime, and 1/2 finely chopped cilantro and mix.
For the Cilantro-lime crema, add sour cream, rest of the cilantro, lime juice and the half avocado to a nuti-bullet or small bowl with an immersion blender and blend the ingredients so that they are thin.
Heat tortillas in the oven or over a flame and wrap in foil to keep warm.
In a large frying pan, heat the Persian Lime oil and get extremely hot. Add shrimp and cook each side for about 2 minutes.
To build tacos, lay out all the shells and add three shrimp to each shell, top with slaw, crema, and dust with cotija cheese.
Recipe by Chris Kaye