Salsa Macha Shrimp Tacos

Instructions

1. 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.
2. 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.
3. 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.
4. 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.