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In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes.
When ready to cook, start the Traeger on Smoke, with the lid open until the fire is established (4-5 minutes). Set grill to 225° F and preheat (10-12 minutes). Place prawns directly on the grate. Smoke until firm and opaque, 6-8 minutes on each side.
Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook the tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell.
As you cook each tortilla, place them on paper towels to absorb any of the leftover oil. Stir all ingredients for the cilantro-lime sour cream together in a bowl.
Spoon 5 shrimp into each taco shell. Top with cabbage, tomato, avocado and cilantro-lime sour cream.