Difficulty: Beginner
Seafood
SmokeStone Grilled Shrimp Tacos with Cilantro Garlic Sauce
Jody
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Beginner
Tender grilled shrimp, creamy cilantro garlic sauce, and fresh tangy slaw make an incredible taste combo.
Instructions
- Step 1: Burning the Apple Pellets, preheat SmokeStone to Medium High heat.
- Step 2: In your food processor, blend oil, onions, cilantro, garlic, salt, lime juice, and Greek yogurt. Add some water if needed to thin out.
- Step 3: Toss 1/4 cup of sauce with slaw mix in medium bowl to set aside for tacos.
- Step 4: In a small bowl, combine Jody's Asian Persuasion Rub and Ray's Loco Gringo Rub. Pat the shrimp dry with paper towels and season evenly with seasoning blend.
- Step 5: Add butter to the SmokeStone surface and spread it out evenly. Add shrimp to left side of SmokeStone and sauté for 5-8 minutes, flipping occasionally, until the shrimp are pink and no longer grey. Remove from SmokeStone and set aside.
- Step 6: While shrimp is cooking, add tortilla shells to the right side of the SmokeStone to toast. Toast 1-2 minutes until lightly golden.
- Step 7: Build tacos in this order. Slice avocado and lay 4 slices on half of taco shell, add slaw mix, shrimp, then top with extra sauce.
Ingredients
Serving Sizes
- 1 pound(s) Shrimp, peeled & deveined
- 1/4 cup(s) Avocado Oil
- 14 ounce(s) Bag of Slaw
- 1/2 cup(s) Green Onions, chopped
- 1/2 Cilantro Leaves, chopped
- 4 Garlic Cloves, chopped
- 2 Limes, juiced
- 1/2 cup(s) Greek Yogurt
- 4 tablespoon(s) Jody's Asian Persuasion Rub
- 4 tablespoon(s) Ray's Loco Gringo Rub
- 8 Flour Taco Shells
- 3 Avocados
- 1 cup(s) Cotija Cheese
Tools Needed
- Nitrile Gloves
- Cutting Board
- recteq Chef's Knife
- Food Processor
- 2 Medium Bowls
- Spatula
- Step 1: Burning the Apple Pellets, preheat SmokeStone to Medium High heat.
- Step 2: In your food processor, blend oil, onions, cilantro, garlic, salt, lime juice, and Greek yogurt. Add some water if needed to thin out.
- Step 3: Toss 1/4 cup of sauce with slaw mix in medium bowl to set aside for tacos.
- Step 4: In a small bowl, combine Jody's Asian Persuasion Rub and Ray's Loco Gringo Rub. Pat the shrimp dry with paper towels and season evenly with seasoning blend.
- Step 5: Add butter to the SmokeStone surface and spread it out evenly. Add shrimp to left side of SmokeStone and sauté for 5-8 minutes, flipping occasionally, until the shrimp are pink and no longer grey. Remove from SmokeStone and set aside.
- Step 6: While shrimp is cooking, add tortilla shells to the right side of the SmokeStone to toast. Toast 1-2 minutes until lightly golden.
- Step 7: Build tacos in this order. Slice avocado and lay 4 slices on half of taco shell, add slaw mix, shrimp, then top with extra sauce.
Chef Pairings
Enjoy these tasty tacos with a squeeze of lime and Grilled Elote Corn Salad on the side.