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JJC-2019-10-10-spectrum-health-shrimp tacos-_8400.jpg Spectrum Health

Cool Recipe Alert: Baja verde shrimp tacos

Spectrum Health’s sustainability focused taco recipe.

These Baja verde shrimp tacos are made memorable with not just succulent, spicy shrimp, but also vibrant toppings—pickled onions, lime slaw and avocado crème fraiche. The tacos, and lots of other fresh new menu items, are found at Spectrum Health’s sustainability focused Michigan Street Market at Butterworth Hospital in Grand Rapids, Mich.

YIELD: 40 tacos

For pickled onions:

2.5 lbs. red onion, julienned

4 oz. ginger root, grated

1.5 cups apple cider vinegar

10 oz. sugar

¼ cup salt

1 cup lemon juice

1 cup water

For lime slaw:

2 lbs. shaved green cabbage

1 lb. shaved red cabbage

1 red onion, fine julienne

1 lb. carrots, fine julienne

1 bunch parsley, rough chopped

½ bunch cilantro, rough chopped

½ cup fresh lime juice

Kosher salt, to taste

For avocado crème fraiche:

3 ripe avocados

Juice of 1 lime

½ jalapeno

3 cups crème fraiche

Zest of 1 lime

Kosher salt, to taste

For tacos:

4 cups garlic oil

2 oz. tomato paste

½ oz. achiote paste

2 tsps. chipotle base or adobo paste

½ oz. kosher salt

6 oz. fresh parsley, minced

2 oz. fresh thyme, minced

2 oz. garlic, minced

5 lbs. 51/60 shrimp, tail off

80 masa (corn) tortillas

  1. For pickled onions: Place red onions and grated ginger in 5-gallon bucket. In saucepan, bring vinegar, sugar, salt, lemon juice and water to a boil. Pour over onions and place weight on top to keep onions submerged. Let sit 8 hours.
  2. For lime slaw: In large bowl toss together cabbage, onion, carrots and fresh herbs until well mixed. Pour ½ cup lime juice over mixture and toss until well coated, adding more if needed. Season with salt. Let sit 1 hour for flavor to develop.
  3. For avocado crème fraiche: In mixer, puree avocados, lime juice and jalapeno. Puree until smooth. Pour puree into bowl and fold in crème fraiche and lime zest. Season with salt and place in squeeze bottles for service.
  4. For tacos: In large mixing bowl whisk together oil, tomato paste, achiote paste, chipotle base and salt. Fold in herbs and garlic to make a marinade.
  5. Mix half the marinade with shrimp and let sit for at least 4 hours and no more than 24 hours. Place rest of marinade into squeeze bottle to use while sautéeing.
  6. Sautee shrimp in pan or flat top with squeeze of marinade.
  7. Roast tortillas over flame and wrap in foil to hold. To assemble: Take 2 tortillas doubled up for taco base. Place 2 oz. shrimp on tortillas. Top with ¼ oz. avocado crème fraiche, 1 oz. slaw and a few pickled onions.

Photo and recipe: Spectrum Health

TAGS: Healthcare
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