Steps

• Step 1

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

  Ingredients

  • 1 Tablespoon olive oil

  • 1 Clove garlic, minced

  • 1/2 Teaspoon cumin

  • 1/2 Teaspoon chili powder

  • 1/4 Teaspoon Jacobsen salt, or fine sea salt

  • 1/4 Teaspoon cayenne pepper, optional

  • 20 Medium shrimp

• Step 2

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 3

  Place the shrimp directly on the grill grates. Close the lid and smoke until firm and opaque, 6-8 minutes on each side.

  00:16

  225 ˚F / 107 ˚C

  Super Smoke

• Step 4

  In a small pan over medium-high heat, add enough oil to lightly coat the bottom, about 2 tablespoons. 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 vegetable oil, for frying

  •  Corn tortillas, for serving

• Step 5

  Make the cilantro-lime sour cream. In a small bowl, add the sour cream, cilantro, cumin, lime zest, and juice. Stir well to combine.

  Ingredients

  • 1/4 Cup sour cream

  • 2 Tablespoon fresh cilantro, chopped

  • 1/4 Teaspoon cumin

  •  Zest of 1 lime

  •  Juice of 1 lime

• Step 6

  Remove the shrimp from the grill. Add shrimp into each taco shell. Top with cabbage, tomato, avocado, and cilantro-lime sour cream, as desired. Enjoy!

  Ingredients

  •  Shredded green cabbage, for serving

  •  Diced tomatoes, for serving

  •  Avocado, sliced, for serving