Chipotle Shrimp Taco with Avocado

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

The sustainability of the seafood and students’ love of tacos make this a popular dish on the Richmond campus, according to Executive Chef Glenn Pruden. 

Ingredients

1 small onion, quartered
1 jalapeño, quartered, seeds optional
1 clove garlic, smashed
3 tbsp. fresh lime juice
4 medium tomatillos, husked, rinsed, coarsely chopped
1/2 avocado, peeled, cut into chunks
1 1/4 tsp. kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
1 tbsp. olive oil
1 tsp. chipotle or blended chili powder
1 tsp. kosher salt
1 lb. medium shrimp, peeled, deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges for garnish

Steps

  1. Place onion, jalapeño, lime juice and garlic in food processor and finely chop. Add tomatillos, avocado and salt, and pulse until chopped but still chunky. Transfer to bowl and stir in cilantro
  2. Heat stovetop or outdoor grill to medium-high.
  3. Mix olive oil, chipotle/chili powder and salt in large bowl. Add shrimp and toss to coat. Grill shrimp until translucent, about 1 1/2 to 2 minutes on each side.
  4. Grill tortillas until pliable and slightly charred, about 20 seconds per side. Spoon sauce on tortilla, then top with 2 or 3 shrimp and sprig of cilantro.
  5. Serve 2 tacos per person, with lime wedge on side.

Recipe by University of Richmond

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources