Description
I LOVED creating this dish! Its been on repeat all week lol Treager sent me a bottle of the bloody mary mix, and honestly, the possibilities are endless. It paired super well with shrimp though, and by adding some fresh carrots, apple, and cabbage to the taco, it really rounded out the flavor of a bloody mary taco!
Its summery and fresh and very pretty. Not to mention great paired with a bloody mary!
Serves 4 (or 2 if you’re really hungry)
Scale
Ingredients
- 24 Shrimp, shelled and deveined
- 1C Traeger Bloody Mary Mix
- 8 Corn Tortillas
- 3T Butter
- 1 Lemon, quartered
- 1T Bloody Mary salt mix (I used Traeger)
- 1/2 Green Apple, grated
- 1 Large Carrot, grated
- 1/4C Chopped Cabbage
- 1 Small Bunch chopped Cilantro
Instructions
- Combine the shrimp and the Bloody Mary mix and Marinate for at least 4 hours.
- Set smoker to “smoke” with the lid open to establish fire. Then clos the lid and set to (400F)
- While the smoker is preheating, put the shrimp onto kebabs, set aside.
- Melt 1/3 of the butter in a large pan and fry 2-3 tortillas at a time, flipping after about 5 minutes. Repeat until all the tortillas are golden and crisp o the outside. (add more butter as needed) Set them on a rolling pin while you’re waiting to fill them to help them take that “taco” shape.
- Cook the shrimp for about 7-8 minutes flipping halfway through. Don’t overcook! layer, apples, cabbage, and carrots into the tortilla, followed by 3 shrimp per taco and then toss some cilantro on each one. Finish by squeezing the lemon onto each of the tacos, and serve.
- I promise, you will love these tacos, they have SO much flavor, you really don’t need anymore seasoning or salsa. Enjoy!