Step

• 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.

  Ingredients

  • 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

• Step 2

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

• Step 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.

  00:08

  500 ˚F / 260 ˚C

  Ingredients

  • 1 Pound raw shrimp, peeled and deveined

  • 1 Teaspoon chili powder

  • 1 Teaspoon ground cumin

  • 1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/4 Teaspoon ground cayenne pepper

• Step 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.

  Ingredients

  • 3 Cup shredded cabbage

• Step 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!

  Ingredients

  • 8 Small corn tortillas

  • 2  Avocado, Sliced

  • To Taste cilantro, chopped

  • To Taste lime, cut into wedges