Grilled Shrimp Tacos with Garlic Cilantro Lime Slaw
By Traeger Kitchen
Say hello to these healthy shrimp tacos, unlike any other under the sun.
Prep Time
20 Minutes
Cook Time
8 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
4
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main
| 1/4 Cup | olive oil |
| 1/4 Cup | water |
| 1/4 Cup | Oregano, chopped |
| 1/2 Cup | cilantro leaves |
| 3 Clove | garlic |
| 1/2 | Jacobsen Salt Co. Pure Kosher Sea Salt |
| 2 | lime, juiced |
| 1/2 Cup | Yogurt, Greek |
| 1 Pound | raw shrimp, peeled and deveined |
| 1 Teaspoon | chili powder |
| 1 Teaspoon | ground cumin |
| 1/4 Teaspoon | ground cayenne pepper |
| 3 Cup | shredded cabbage |
| 8 Small | corn tortillas |
| 2 | Avocado, Sliced |
| To Taste | cilantro, chopped |
| To Taste | lime, cut into wedges |
Step
1
Pulse all the sauce ingredients except the greek yogurt in a food processor. When mostly smooth, add the greek yogurt and pulse until combined. Taste and adjust as needed. Set aside.
2
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
3
Pat the shrimp dry with paper towels and sprinkle with the spices. Grill the shrimp for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
500 ˚F / 260 ˚C
00:08
4
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. You want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
5
To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with cilantro and lime wedges. Enjoy!
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