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Grilled Shrimp Tacos

Grilled Shrimp Tacos

By Traeger Kitchen

Give grilled shrimp tacos a zest of clean, crisp Jacobsen Salt Co’s pure sea salt. Seasoned wood-fired shrimp tastes smoky & delicious.

Prep Time

30 Min

Cook Time

12 Min

Pellets

Alder

Ingredients

Number of People Serving

2

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Units of Measurment:
main
20 raw shrimp, peeled and deveined
1 Tablespoon olive oil
1 Clove garlic, minced
1 1/4 Teaspoon ground cumin
1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/4 Teaspoon cayenne pepper
2 Tablespoon Oil, For Frying
4 corn tortillas
1/4 Cup sour cream
2 Tablespoon cilantro, chopped
1 lime, juiced
1 lime, zested
As Needed shredded green cabbage
As Needed diced Roma tomatoes
As Needed Avocado, Sliced

Step

  • 1

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

  • 2

    When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

    225 ˚F / 107 ˚C

  • 3

    Place prawns directly on the grate. Smoke until firm and opaque, 6-8 minutes on each side.

    225 ˚F / 107 ˚C

    00:14

  • 4

    Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. 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.

  • 5

    Stir all ingredients for the cilantro-lime sour cream together in a bowl.

  • 6

    Spoon 5 shrimp into each taco shell. Top with cabbage, tomato, avocado and cilantro-lime sour cream. Enjoy!

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