Vom Fass Spicy Shrimp Tacos with Cilantro Lime Slaw

Spicy Shrimp Tacos with Cilantro Lime Slaw

I recently discovered this wonderful Cotija cheese at Harris Teeter in Cary. Cotija is a Mexican cow’s milk cheese that is salty, milky, crumbly and addictive. It is a perfect topper to these vomFASS inspired shrimp tacos

 

Cilantro Lime Slaw

Ingredients (3 cups)

  • ¼ cup vomFASS Extra Virgin Olive Oil (San Gimignano)
  • ¼ cup water
  • 1 TBLS minced garlic
  • ½ cup chopped green onions
  • ½ cup chopped fresh cilantro
  • Salt and pepper to taste
  • ¼ cup lime juice
  • ½ cup sour cream
  • 3 cups shredded green cabbage

Directions:

  1. In a food processor or blender, pulse first 7 ingredients until silky and smooth.
  2. Carefully add the sour cream and mix until creamy consistency is met. Adjust seasoning to your taste
  3. Add about half your sauce to the chopped cabbage until cabbage is coated. Set aside. Reserve unused sauce for topping

Shrimp Tacos

Ingredients (yields 8 tacos)

  • 1 pound shrimp, remove tails, devein and peel
  • ¼ cup vomFASS Chili Cooking Oil
  • 1-2 TBLS vomFASS Fajita Seasoning
  • 2 small ripe avocados
  • 1-2 TBLS vomFASS Lime Balsam Vinegar
  • Salt and pepper to taste
  • ½ cup crumbled Cotija Cheese
  • 8 each 6 inch soft flour tortillas
  • Lime wedges for finishing (optional)

Directions:

  1. Pat shrimp dry and season with Viola’s Fajita Seasonings, let sit 5-10 minutes. In a skillet heat the Chili Oil to medium high heat.  Add the shrimp 8-10 at a time, sauté flipping occasionally until cooked through.  Set aside.
  2. Scoop out avocado meat into a bowl or plate, mash with a fork , add Lime Balsam, salt and pepper to taste.

Building your Tacos—Layer as follows:

Tortilla shell, Smashed avocado, Shrimp, Cilantro Slaw, Cotija Cheese, Reserved Sauce, Garnish with extra cilantro and Lime wedge.

Submitted by

Julie Ginsler-vomFASS-Cary



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Spicy Shrimp Tacos with Cilantro Lime Slaw

Spicy Shrimp Tacos with Cilantro Lime Slaw
I recently discovered this wonderful Cotija cheese at Harris Teeter in Cary. Cotija is a Mexican cow’s milk cheese that is salty, milky, crumbly and addictive. It is a perfect topper to these vomFASS inspired shrimp tacos

 

Cilantro Lime Slaw

Ingredients (3 cups)

  • ¼ cup vomFASS Extra Virgin Olive Oil (San Gimignano)
  • ¼ cup water
  • 1 TBLS minced garlic
  • ½ cup chopped green onions
  • ½ cup chopped fresh cilantro
  • Salt and pepper to taste
  • ¼ cup lime juice
  • ½ cup sour cream
  • 3 cups shredded green cabbage

Directions:

  1. In a food processor or blender, pulse first 7 ingredients until silky and smooth.
  2. Carefully add the sour cream and mix until creamy consistency is met. Adjust seasoning to your taste
  3. Add about half your sauce to the chopped cabbage until cabbage is coated. Set aside. Reserve unused sauce for topping

Shrimp Tacos

Ingredients (yields 8 tacos)

  • 1 pound shrimp, remove tails, devein and peel
  • ¼ cup vomFASS Chili Cooking Oil
  • 1-2 TBLS vomFASS Fajita Seasoning
  • 2 small ripe avocados
  • 1-2 TBLS vomFASS Lime Balsam Vinegar
  • Salt and pepper to taste
  • ½ cup crumbled Cotija Cheese
  • 8 each 6 inch soft flour tortillas
  • Lime wedges for finishing (optional)

Directions:

  1. Pat shrimp dry and season with Viola’s Fajita Seasonings, let sit 5-10 minutes. In a skillet heat the Chili Oil to medium high heat.  Add the shrimp 8-10 at a time, sauté flipping occasionally until cooked through.  Set aside.
  2. Scoop out avocado meat into a bowl or plate, mash with a fork , add Lime Balsam, salt and pepper to taste.

Building your Tacos—Layer as follows:

Tortilla shell, Smashed avocado, Shrimp, Cilantro Slaw, Cotija Cheese, Reserved Sauce, Garnish with extra cilantro and Lime wedge.

Submitted by

Julie Ginsler-vomFASS-Cary

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