Salsa Macha Shrimp Tacos
Salsa Macha is a traditional Veracruz condiment made with peanuts and chili peppers. While it is fantastic on Veracruz-inspired shrimp tacos, there is hardly a dish that cannot be improved with a sprinkle of salsa macha. Try it on everything from breakfast tacos or kale salads,...
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⅓ cup plus 1 tablespoon olive oil, divided
4 cloves garlic
½ cup peanuts
3 large ancho chiles
3 large cascabel chiles (or substitute additional ancho chiles or ½ tablespoon each of chipotle chile powder and red pepper flakes)
1 teaspoon oregano
1 ¼ teaspoons salt, divided
1 pound peeled and deveined raw shrimp
1 teaspoon smoked paprika
8 whole grain corn tortillas, warmed
¼ small head of green cabbage, thinly sliced
1 avocado, peeled, pitted, and thinly sliced
1 lime
- Heat a large skillet over medium heat. Add the olive oil to coat the skillet. When the oil is warmed through, add the garlic, peanuts, ancho chiles, and cascabel chiles. Cook for 3 minutes stirring often, then remove from heat.
- Transfer the oil and peanut mixture to the bowl of a food processor. Add the oregano and 1 teaspoon of the salt. Pulse until the mixture is finely ground.
- Return the large skillet to medium heat. (No need to clean it out). Add the remaining tablespoon of olive oil, then add the shrimp. Season the shrimp with the paprika and the remaining ¼ teaspoon salt and cook undisturbed for 3-4 minutes, then flip and cook for another 3-4 minutes, until shrimp is cooked through.
- Assemble the tacos by filling each corn tortilla with a spoonful of cabbage, a slice of avocado, a spoonful of shrimp, and a spoonful of salsa macha. Squeeze the juice of a fresh lime over the assembled tacos before serving.
An Oldways recipe and photo, created in partnership with The Peanut Institute.
Nutrition
Nutrition per serving: Calories: 290Total Fat: 20g
Saturated Fat: 3g
Sodium: 440mg
Carbohydrate: 15g
Fiber: 3g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 16g
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