Smoky, citrusy shrimp tucked into crisp butter lettuce cups — this is the kind of meal that looks impressive but comes together with minimal effort. The shrimp get a quick marinade in chipotle chili powder, cumin, smoked paprika, and fresh lime juice before hitting a hot skillet, where they pick up a gorgeous char in just a few minutes. A bright mango-avocado salsa with jalapeño, red onion, and cilantro goes on top, adding sweetness and freshness that balances the heat perfectly. Butter lettuce leaves stand in for tortillas, keeping everything light, grain-free, and naturally paleo without any substitutions or workarounds. For anyone navigating tree nut allergies, this recipe is a genuinely safe pick — every ingredient is whole and straightforward, with no sauces or spice blends that might sneak in hidden almond flour or almond-derived oils. The whole thing comes together in one skillet and one bowl, which means less cleanup and more time enjoying the food. These are the kind of tacos you'll want to make on a weeknight and serve to guests on the weekend.
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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.
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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