Shrimp Tacos on the Traeger Flatrock Flat Top

Shrimp Tacos on the Traeger Flatrock Flat Top

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 bright Pineapple 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!

With summer on the way, speedy meals are a must. Try this recipe the next time your kid has a ballgame, or serve it to guests at your Cinco de Mayo party. Either way, you’ll have everyone begging for more! 

Shrimp Tacos | Heath Riles BBQ

What’s the secret to great Shrimp Tacos? Aside from adding the right seasonings, watching your grill is important! Contrary to popular belief, shrimp cooks alarmingly fast and, when overcooked, turns to rubber. I find that cooking the shrimp for 1-2 minutes is adequate, less if you cook smaller shrimp. 

It’s also important to season your griddle grill, so be sure to add a dollop of oil or BaconUp Bacon Grease before using it. This ensures nothing sticks to the grill and makes cleanup easy. 

The Ingredients

Here’s what you need to make these zesty, flavorful Shrimp Tacos. 

  • Seasoned Shrimp. For this recipe, I used Gulf shrimp, which are large shrimp packed with flavor. I seasoned the shrimp with a great combination of my signature rubs, including Heath Riles BBQ Honey Chipotle Rub, which gives roasts, steaks, and more a gorgeous color. 
  • Pineapple Jalapeño Coleslaw. This coleslaw is simple to make yet has a fresh flavor perfect for taco night. I use fresh peppers, but I also added a dash of Heath Riles BBQ Garlic Jalapeño Rub, which can also be used on popcorn, veggies, burgers, and just about anything else. 
  • Chipotle Cream Sauce. If you love adding a creamy element to your tacos, you’ll adore my homemade Chipotle Cream Sauce. It features a great blend of mayo, sour cream, lime, and Mexican spices. You can also use it to top burritos, nachos, salads, and wraps. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section. 

  • Flat Top Grill. I cooked this mouthwatering Brisket Cheese Sandwich on the Traeger Flatrock Flat Top Grill. I love using this setup for quesadillas, tacos, and more! Pro Tip: Be sure to “season” your grill before using it! This step creates a slick, nonstick surface.

Cooking with a flat top is easy, especially when you know how to clean it! Check out the video to see my process for cleaning your Traeger Flatrock Flat Top Grill without much elbow grease. 

  • If you’re looking for an excellent flat top grill, try this one! Its divided heat chambers allow you to cook multiple things simultaneously, making it a beautiful addition to any outdoor kitchen! 

The Process for Making Shrimp Tacos

  • Fire up the pit. I turned the Traeger Flatrock Flat Top Grill to medium-high and added a dollop of BaconUp Bacon Grease to season the griddle. 
  • Marinate the shrimp. I placed the peeled and deveined shrimp in a large bowl and added 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. I mixed everything with my gloved hand and set it in the fridge to marinate for 30 minutes to 1 hour while I prepped the Pineapple Jalapeño Coleslaw.
  • Make the Pineapple Jalapeño Coleslaw. To make the Pineapple Jalapeño Coleslaw, I combined the angel hair coleslaw, lime juice, Heath Riles BBQ Simple Citrus Rub, jalapeño, and pineapple in a large bowl. I topped it off with a dash of Heath Riles BBQ Garlic Jalapeño Rub, then set the bowl in the fridge to let the flavors marry.
  • Make the Chipotle Cream Sauce. To make my zesty Chipotle Cream Sauce, I added Blue Plate Mayonnaise, sour cream, cumin, Heath Riles BBQ Garlic Jalapeño Rub, lime juice, and chipotle peppers in adobo sauce to a food processor. I pulsed the ingredients until smooth, then stored the bowl in the refrigerator. 
  • Start cooking. I placed the tortillas on the Traeger Flatrock Flat Top Grill and turned them once they started to puff up. Keep a close eye on the grill; this only takes a few minutes! Then, I spread the shrimp on the grill and let them cook until they are no longer translucent. This took about 1 ½ minutes. I removed the shrimp from the pit and squeezed fresh lime juice over the top. 
  • Assemble the shrimp tacos. To assemble the tacos, I laid down a tortilla, added a scoop of shrimp, a spoonful of Pineapple Jalapeńo Coleslaw, avocado slices, and a drizzle of Chipotle Cream Sauce. The only thing left was to dig in! 

The Results

This simple recipe was packed full of flavor. The shrimp were rich and juicy, with just enough heat. My fresh-tasting Pineapple Jalapeńo Coleslaw toned down any heat from the shrimp. The cherry on top was my Chipotle Cream Sauce, which gave the dish a Cinco de Mayo taste. This is a recipe the entire family will adore!

Serving Suggestions for Shrimp Tacos

Serve these Shrimp Tacos with tortilla chips, guacamole, pico de gallo, queso, and a Corona with lime. 

Storing Leftover Shrimp Tacos

You can store leftover shrimp in the fridge for up to 4 days or freeze it for up to 4 months. I recommend assembling your tacos right before eating for best results. 

Equipment and Tools

Traeger Flatrock Flat Top Grill, mixing bowls, Nechtik BBQ Gloves, metal spatula, disposable cutting board, large aluminum pan, ThermoWorks Hi-Temp Silicone Spatula, tongs

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