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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets amzn.to/3IQZfGH
• Thermoworks Thermapen One bit.ly/43qX2Za
• Metal Taco Holders amzn.to/3Qq4AHU
• Glass Bowls amzn.to/3y0XyDa
• Traeger Flatrock Flat Top Grill amzn.to/3JJfTXQ
• Tortilla Holder amzn.to/3JGCynF
• Mini Blender amzn.to/3UmcROf
• Heath Riles BBQ Honey Chipotle Rub bit.ly/3e9ewzQ
• Heath Riles BBQ Garlic Jalapeño Rub bit.ly/2yXvmD4
• Heath Riles BBQ Simple Citrus Rub bit.ly/3kTdEU9
• Mini Metal Tongs amzn.to/44qicsj
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 Jalapeño Coleslaw:
• 1 (10-ounce) bag of angel hair coleslaw
• Juice of 4 limes
• 1 tablespoon Heath Riles BBQ Simple Citrus Rub
• 1 jalapeño, 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:
1. Preheat the Traeger Flatrock Flat Top Grill to medium-high and grease it with BaconUp Bacon Grease or oil.
2. Mix shrimp with 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. Marinate in the fridge for 30 minutes to 1 hour.
3. Make Pineapple Jalapeño Coleslaw by combining angel hair coleslaw, lime juice, Heath Riles BBQ Simple Citrus Rub, jalapeño, and pineapple. Add a dash of Heath Riles BBQ Garlic Jalapeño Rub and refrigerate to blend flavors.
4. Prepare Chipotle Cream Sauce by blending Blue Plate Mayonnaise, sour cream, cumin, Heath Riles BBQ Garlic Jalapeño Rub, lime juice, and chipotle peppers in adobo sauce in a food processor. Chill in the refrigerator.
5. Heat tortillas on the grill until they puff up, then flip.
6. Grill the shrimp until no longer translucent, about 1 ½ minutes, then squeeze fresh lime juice on top.
7. Assemble tacos by placing shrimp, Pineapple Jalapeño Coleslaw, avocado slices, and Chipotle Cream Sauce on a tortilla. Enjoy!
Chapters:
Intro 0:00
Prepare Shrimp 0:25
Season with Heath Riles BBQ Rub 0:34
Prepare Coleslaw 1:05
Season with Heath Riles BBQ Rub 1:12
Season with Heath Riles BBQ Rub 1:48
Prepare Chipotle Cream Sauce 1:59
Season with Heath Riles BBQ Rub 2:09
Warm Up Tortillas 2:43
Cook Shrimp 3:15
Assemble Tacos 3:40
Recap 4:10
Taste Test 5:02
Outro 5:19
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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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