Bring a taste of Louisiana to your life with my Cajun Creole Shrimp Tacos. Warm spices mesh with cool slaw for a mind-blowing culinary experience! These tacos taste like Summer, with notes of tangy lime juice and sweet pineapple.
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Products Used:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub bit.ly/37ieB68
• Heath Riles BBQ Garlic Jalapeño Rub bit.ly/2yXvmD4
• Killer Hogs Mississippi White Sauce bit.ly/3LkT4Ki
• Bacon Up Bacon Grease amzn.to/430OqJQ
• Traeger Grills Flatrock
• Tortilla Keeper amzn.to/40nTcz3
• Glass Mixing Bowl amzn.to/3TUsqvY
• Stainless Steal Measuring Cup amzn.to/40qWykX
• Thermoworks Silicone Tools bit.ly/44AM0BV
Ingredients:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• Killer Hogs Mississippi White Sauce
• 1lb Shrimp
• Grape Seed Oil
• Pico De Gallo
• Tortillas
• Limes
Pineapple Coleslaw:
• 10oz bag Angel Hair Coleslaw Mix
• 1/2 Lime
• 1/3 cup Killer Hogs Mississippi White Sauce
• 1 tbsp Red Wine Vinegar
• 1 cup Pineapple
• 1 tsp Sugar
• 1-2 tbsp Heath Riles BBQ Garlic Jalapeño Rub
Directions:
1. Ignite your griddle and leave one side cool to warm your tortillas.
2. Make your coleslaw with the ingredients above. Mix in a bowl and place in the fridge so the flavors can marry.
3. Place 1lb pound of shrimp in a bowl. Add a couple table spoons of grape seed oil, 1/2 of a squeezed lime, Heath Riles BBQ Cajun Creole Garlic Butter and Garlic Jalapeño Rub, and mix.
4. Warm and toast your tortillas on the griddle. Once they're brown to your liking, remove them from the griddle.
5. Oil your griddle first and then place your shrimp on the griddle.
6. Cook for about 2-3 minutes or until done. Take off grill and let cool.
7. Assemble your tacos. Place shrimp, pineapple coleslaw, and pico de gallo on your tortillas. Enjoy!
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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