Low Sodium Paleo Chipotle Lime Shrimp Lettuce Tacos

Total time43 min

Prep time20 min

Cook time8 min

Low Sodium Paleo Chipotle Lime Shrimp Lettuce Tacos

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb Shrimp Cooked Tail On 26-30 Count Per Pound Extra Large Previously Frozen - 1 Lb
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2 tbsp avocado oil, divided
2 tsp chipotle chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest

For the salsa

1 mango, peeled and diced small
1 avocado, diced
¼ cup red onion, finely diced
1 jalapeño, seeded and minced
2 tbsp fresh cilantro, roughly chopped
1 tbsp fresh lime juice
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

12 large butter lettuce leaves, washed and dried
lime wedges, for serving (optional)

Instructions

1
In a medium bowl, combine the chipotle chili powder, cumin, smoked paprika, salt, lime zest, 3 tbsp lime juice, and 1 tbsp of the avocado oil. Add the shrimp and toss until evenly coated. Let marinate at room temperature for 15 minutes — no longer, as the acid will begin to denature the shrimp.
2
While the shrimp marinates, combine the mango, avocado, red onion, jalapeño, cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Toss gently and set aside.

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