Macha Shrimp Tacos* Recipe
crispy shrimp, peanut salsa macha, shaved cabbage, avocado, pico de gallo, sesame seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Components
Method
Preparation
- 1
Prepare the Peanut Salsa Macha
In a blender, combine the sautéed ingredients, roasted peanuts, lime juice, and salt. Blend until smooth and set aside.
- 2
Cook the Shrimp
In a separate skillet, heat some oil over medium-high heat. Add the shrimp and cook until they turn pink and crispy, about 3-4 minutes per side. Remove from heat.
- 3
Assemble the Tacos
Warm the corn tortillas in a dry skillet or microwave. Layer with crispy shrimp, shaved cabbage, avocado slices, and pico de gallo. Drizzle with peanut salsa macha and sprinkle with toasted sesame seeds.
- 4
Serve
Serve the tacos warm, garnished with extra salsa macha and lime wedges, if desired.
