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Grilled Shrimp Tacos with Garlic Cilantro Lime Slaw

Grilled Shrimp Tacos with Garlic Cilantro Lime Slaw

By Traeger Kitchen

Say hello to these healthy shrimp tacos, unlike any other under the sun.

Prep Time

20 Min

Cook Time

8 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurement:
main
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
1 Pound raw shrimp, peeled and deveined
1 Teaspoon chili powder
1 Teaspoon ground cumin
1/4 Teaspoon ground cayenne pepper
3 Cup shredded cabbage
8 Small corn tortillas
2 Avocado, Sliced
To Taste cilantro, chopped
To Taste lime, cut into wedges

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.

  • 2

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

  • 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.

    500 ˚F / 260 ˚C

    00:08

  • 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.

  • 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!

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