Shrimp Tacos on the Blackstone Griddle

These tacos are fast and easy. Perfect for a fast paced life.

Pickled onions and radish(optional):

½ a red onion
2 - 3 radishes (optional)
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoons kosher salt (to taste)
2 tablespoons sugar (to taste)

Making the pickled red onions - Blanch onions in boiling water for 1 min. Pour in colenger and cool with water and ice. Place onions back into the pot. Place apple cider vinegar, sugar, salt, and water in pot until onions are covered. Bring to a boil for one min. Set off the heat and place in container of choice and chill.

Cilantro Slaw:

2 cups finely cut cabbage
¼ of a carrot shredded
1-2 tablespoons chopped cilantro
1 tablespoon sugar
2-3 tablespoons mayonnaise
2-3 tablespoons apple cider vinegar
1-2 teaspoons salt
1 teaspoon black pepper

Making the slaw - Place all ingredients in a bowl, stir well, and refrigerate. Can be made 1-2 hrs before.

Shrimp:

1 lb medium shrimp
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ancho chili pepper

Tortillas:

Package of flour tortillas
Tablespoon butter

Garnish:

Cilantro, chopped roughly

Steps:

1 - Make pickled red onions and slaw as per above.
2 - When ready to cook, season shrimp with seasoning.
3 - Get Blackstone up to temp with a med/high setting. Add about a tablespoon of olive oil, and add shrimp, side down. Cook for 1-2 mins.
4 - Add butter and spread on Blackstone, and lay tortillas. Allow 1 min a side, just to heat and get some toasting. Remove when done.
5 - Flip shrimp, add chipotle BBQ sauce to shrimp and mix well on the griddle. This cooks the sauce on the shrimp. Do this for a min and then remove.
6 - Build your taco with shrimp, slaw, onions, chopped cilantro.
7 - Enjoy!