Step

• Step 1

  In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes.

  Ingredients

  • 20  raw shrimp, peeled and deveined

  • 1 Tablespoon olive oil

  • 1 Clove garlic, minced

  • 1 Teaspoon ground cumin

  • 1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/4 Teaspoon cayenne pepper

• Step 2

  When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

  225 ˚F / 107 ˚C

• Step 3

  Place prawns directly on the grate. Smoke until firm and opaque, 6-8 minutes on each side.

  00:14

  225 ˚F / 107 ˚C

• Step 4

  Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook the tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the leftover oil.

  Ingredients

  • 2 Tablespoon Oil, For Frying

  • 4  corn tortillas

• Step 5

  Stir all ingredients for the cilantro-lime sour cream together in a bowl.

  Ingredients

  • 1/4 Cup sour cream

  • 2 Tablespoon cilantro, chopped

  • 1/4 Teaspoon ground cumin

  • 1  lime, juiced

  • 1  lime, zested

• Step 6

  Spoon 5 shrimp into each taco shell. Top with cabbage, tomato, avocado and cilantro-lime sour cream. Enjoy!

  Ingredients

  • As Needed shredded green cabbage

  • As Needed diced Roma tomatoes

  • As Needed Avocado, Sliced