Grilled Shrimp Tacos with Garlic Cilantro Lime Slaw
By Traeger Kitchen
Try a lighter take on shrimp tacos—they're ultra flavorful with just the right amount of crunch to keep you satisfied.
Prep Time
15 Min
Cook Time
8 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Garlic Cilantro Lime Slaw
| 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 |
main
| 1 Pound | shrimp |
| 1 Teaspoon | chili powder |
| 1 Teaspoon | cumin |
| 1 Teaspoon | fine sea salt |
| 1/4 Teaspoon | cayenne pepper, optional |
| 8 Small | corn tortillas, 6" |
| 2 | avocados, sliced, for serving, optional |
| Fresh cilantro leaves, for serving | |
| lime wedges, for serving |
Steps
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.
2
When ready to cook, set the Traeger temperature to 500 F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
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.
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.
500 ˚F / 260 ˚C
00:08
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!
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