Shrimp Tacos on the Traeger Flatrock Flat Top
Cook Time: 30 min
Servings: 1
Are you looking for the perfect Cinco de Mayo recipe? Look no further than my Shrimp Tacos! These light tacos are seasoned with sweet, savory, and zesty notes and topped with a brightPineapple Jalapeńo Coleslaw and mouthwatering Chipotle Cream Sauce. The tacos are easy to make and would be a great prep-ahead meal. Just whip up the ingredients earlier in the day for a smooth night!
Ingredients
- Shrimp
- Gulf shrimp, thawed, peeled, and deveined
- Juice of 2 limes
- Heath Riles BBQ Honey Chipotle Rub
- Heath Riles BBQ Garlic Jalapeño Rub
- Bear & Burton’s W Sauce - Fireshire
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ancho chile powder
- Tortillas, for serving
- Toppings (avocado, sour cream, pico de gallo, guacamole, etc.)
- Pineapple Jalapeńo Coleslaw
- 1 (10-ounce) bag of angel hair coleslaw
- Juice of 4 limes
- 1 tablespoon Heath Riles BBQ Simple Citrus Rub
- 1 jalapeńo, diced
- ½ cup pineapple, diced
- Heath Riles BBQ Garlic Jalapeño Rub
- Chipotle Cream Sauce
- ½ cup Blue Plate Mayonnaise
- ½ cup sour cream
- 1 teaspoon cumin
- ½ teaspoon Heath Riles BBQ Garlic Jalapeńo Rub
- Juice of 1 lime
- 2 chipotle peppers in adobo sauce
Directions
- Turn on the Traeger Flatrock Flat Top Grill to medium-high. Season the griddle with a dollop of BaconUp Bacon Grease or a drizzle of oil.
- Place the peeled and deveined shrimp in a large bowl and add the lime juice, Heath Riles BBQ Honey Chipotle Rub, Heath Riles BBQ Garlic Jalapeño Rub, Bear & Burton’s W Sauce - Fireshire, smoked paprika, cumin, and ancho chile powder.
- Mix everything with a gloved hand, then set it in the fridge to marinate for 30 minutes-1 hour.
- To make the Pineapple Jalapeño Coleslaw, combine the angel hair coleslaw, lime juice, Heath Riles BBQ Simple Citrus Rub, jalapeño, and pineapple in a large bowl. Top it off with a dash of Heath Riles BBQ Garlic Jalapeño Rub, then set the bowl in the fridge to let the flavors marry.
- To make my zesty Chipotle Cream Sauce, add Blue Plate Mayonnaise, sour cream, cumin, Heath Riles BBQ Garlic Jalapeño Rub, lime juice, and chipotle peppers in adobo sauce to a food processor. Pulse the ingredients until smooth, then store the bowl in the refrigerator.
- Set the tortillas on the Traeger Flatrock Flat Top Grill and turn them once they start to puff up. Keep a close watch on the grill, as this only takes a few minutes!
- Spread the shrimp on the grill and let them cook until they are no longer translucent. This took me about 1 ½ minutes. Remove the shrimp from the pit and squeeze fresh lime juice over the top.
- To assemble the tacos, lay down a tortilla, add a scoop of shrimp, a spoonful of Pineapple Jalapeño Coleslaw, avocado slices, and a drizzle of Chipotle Cream Sauce. Enjoy!