Shrimp Tacos with Pecan Salsa Macha

Shrimp Tacos with Pecan Salsa Macha

Serves 4
Cook Time 15 minutes, plus cooling
Prep Time 30 minutes

Salsa Macha is a rich chile oil traditional in parts of Mexico, made from different varieties of dried chiles, garlic, nuts and seeds fried in oil. It’s an easy-to-make condiment that’s delicious drizzled on top of eggs, rice bowls, grilled vegetables and fish.

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 1/2 lbs medium or large shrimp, peeled and deveined
2 teaspoons coarse kosher salt
Freshly ground black pepper, to taste
1/4 cup freshly squeezed lime juice, divided
2 avocados, diced
2 tablespoons chopped cilantro, more to garnish
12 corn tortillas
Pecan Salsa Macha, recipe follows
1/3 cup thinly sliced green onions
3/4 cup crumbled queso fresco or feta cheese

Heat oil in a large sauté pan over medium heat until shimmering. Add garlic and cook for 1 minute until fragrant, then add prepared shrimp. Season with 1 teaspoon salt and a few cracks of freshly ground black pepper. Sauté just until cooked through, about 1-2 minutes per side. Transfer to a bowl and drizzle with 1 tablespoon of the lime juice.
In a separate bowl, combine avocado, remaining lime juice, cilantro, and 1 teaspoon salt. Mash with a fork until chunky but spreadable.
One at a time, toast tortillas in a dry skillet until pliable and slightly toasted, about 30 seconds per side. Stack in a clean kitchen towel and wrap tightly to keep warm.
To assemble tacos, smear warm tortillas with avocado mash, then add shrimp and drizzle generously with Pecan Salsa Macha. Garnish with green onions, cheese, and extra cilantro.

Pecan Salsa Macha
Makes 2 cups

1 1/2 cups canola oil
1 cup pecans
5 cloves garlic
10 dried guajillo, washed, stemmed and seeded
8 dried chile de arbol, washed, stemmed and seeded
1/4 cup sesame seeds
1 tablespoon coarse kosher salt

Add oil and garlic cloves to a large, heavy-bottomed pot. Turn heat to medium and cook until garlic is bubbling and just beginning to toast, about 3-4 minutes. Add pecans, cook for 30 seconds, then add dried chiles. Cook, stirring often, until chiles start to show some dark spots, about 60 seconds longer. Remove pot from heat and stir in sesame seeds.
Let cool in the pot for about an hour, stirring every 5 minutes for the first half hour, then once or twice again after.
Transfer cooled mixture to a food processor. Add salt and blend until everything is finely chopped but not pureed, similar to the texture of chili crisp.
Transfer to jars and refrigerate until ready to use (up to 2 weeks).