Cool Recipe Alert: Baja verde shrimp tacos

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.

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.

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.

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.

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.

Sautee shrimp in pan or flat top with squeeze of marinade.

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.