Peanut Salsa Macha Shrimp Tacos

Prepare the Shrimp 

1. Remove the tails from the shrimp. 
2. Place the shrimp in a bowl and season with paprika, salt, and black pepper to taste. 
3. Heat a skillet over low heat. 
4. Add enough Peanut Salsa Macha to coat the bottom of the skillet. The salsa macha will act as the cooking oil while adding flavor to the shrimp. 
5. Add the seasoned shrimp to the skillet. 
6. Cook for approximately 4–5 minutes per side, or until the shrimp are pink, opaque and lightly browned. 
7. Remove from the skillet and set aside. 

Prepare the Guacamole 

1. Add the avocados to a bowl and mash to your desired consistency. 
2. Add the lime juice, salt, and black pepper to taste. 
3. Mix until well combined. 

Make the Creamy Peanut Sriracha Sauce 

1. In a small bowl, combine the cream, smooth peanut butter, and sriracha. 
2. Mix until smooth and creamy. 
3. If using sour cream: add 1–2 teaspoons of water and mix well to mellow the tanginess and create a smoother sauce. 
4. Add more water, a little at a time, until the sauce reaches a pourable consistency. 
5. Taste and adjust the sriracha to your preferred level of heat. 

Warm the Tortillas 

Assemble the Tacos 

1. Spread a generous layer of guacamole over each warm tortilla. 
2. Add 3–4 shrimp to each taco. 
3. Drizzle with the creamy peanut sriracha sauce. 
4. For an extra spicy and flavorful finish, add more salsa macha. 
5. Finish with a squeeze of fresh lime.