Steps

• Step 1

  Make the garlic cilantro lime slaw. In a food processor, add the olive oil, water, oregano, cilantro, garlic salt, and lime juice. Pulse until smooth. Add the yogurt and pulse until combine. Adjust seasoning as desired. In a large bowl, dress the cabbage with slaw dressing as desired, reserving any extra for topping the tacos. Set aside.

  Ingredients

  • 1/4 Cup olive oil

  • 1/4 Cup water

  • 1/4 Cup fresh oregano, chopped

  • 1/2 Cup cilantro leaves

  • 3  cloves garlic

  • 1/2 Teaspoon fine sea salt

  •  Juice of 2 limes

  • 1/2 Cup greek yogurt

  • 3 Cup green cabbage, shredded

• Step 2

  When ready to cook, set the Traeger temperature to 500 F and preheat with the lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 3

  In a small bowl, combine the chili powder, cumin, salt, and cayenne, if using. Pat the shrimp dry with paper towels and sprinkle with the spice mixture.

  Ingredients

  • 1 Pound shrimp

  • 1 Teaspoon chili powder

  • 1 Teaspoon cumin

  • 1 Teaspoon fine sea salt

  • 1/4 Teaspoon cayenne pepper, optional

• Step 4

  Place the shrimp directly on the grill grates. Close the lid and cook for 5-8 minutes, flipping occasionally, until the shrimp are are opaque, have started to curl up, and are cooked through.

  00:08

  500 ˚F / 260 ˚C

• Step 5

  Remove the shrimp from the grill. Assemble the tacos. On the tortillas, add avocado, if using, add the grilled shrimp, then top with garlic cilantro lime slaw, and garnish with cilantro, and serve with lime wedges. Enjoy!

  Ingredients

  • 8 Small corn tortillas, 6"

  • 2  avocados, sliced, for serving, optional

  •  Fresh cilantro leaves, for serving

  •  lime wedges, for serving