Shrimp Tacos with Jalapeño Lime Salsa Macha Verde

For Salsa Macha Verde:​ 

¼ cup chopped Wonderful Pistachios No Shells Jalapeño Lime ​ 

1 Fresh Anaheim Pepper, minced​ 

1 Green Bell Pepper, minced​ 

2 Fresh Jalapeno, minced​ 

4 garlic cloves, minced​ 

¼ cup scallions, minced​ 

1 cup vegetable oil (236ml)​ 

Kosher Salt to taste​ 

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Shrimp Ingredients: ​ 

1 ½ lb. Shrimp Peeled and Deveined ​ 

1 tsp kosher salt​ 

¼ tsp pepper​ 

6 corn tortillas​ 

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For the Slaw:​ 

1 cup shredded red cabbage​ 

1 cup shredded carrots​ 

¼ cup red onions, julienned ​ 

½ lime juice

For the Salsa Macha Verde: ​ 

1. In a heat proof bowl, combine peppers, Wonderful Pistachios Jalapeño Lime, garlic, and scallions until well mixed. ​ 

2. In a saucepan set over medium flame, heat vegetable oil until almost smoking and glossy. Immediately pour the oil over the Chile mixture carefully. Allow oil to cook chiles with heat. Mix to combine. Allow salsa to cool completely before seasoning.​ 

3. Season salsa with kosher salt once cooled. ​ 

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For the Slaw:​ 

4. In a bowl combine cabbage, carrots, and onions and toss to combine. Season with lime juice and salt to taste. ​ 

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For the Shrimp:​ 

5. Season shrimp with salt and pepper to taste. Sear shrimp in a non-stick pan over medium low heat for 1-2 minutes on each side with 1-2 tbsp of oil. ​ 

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To plate: ​ 

6. Warm up corn tortillas and place on desired plating ​ 

7. Serve shrimp topped with slaw and salsa macha verde.