Smoky, citrusy, and loaded with fresh color, these lettuce-wrapped shrimp tacos are 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 bright lime juice before hitting a hot skillet, where they pick up just enough char to taste like something off a restaurant grill. Because every ingredient here is whole and unprocessed — fresh shrimp, avocado oil, real limes, ripe mango — there's no need to scan labels for synthetic preservatives like BHA or BHT that sneak into packaged spice blends and bottled sauces. The mango-avocado salsa with jalapeño, red onion, and cilantro adds a juicy, cooling contrast to all that smoky heat. Butter lettuce cups do the work of a tortilla without any of the fuss, keeping things light and naturally grain-free. This is the kind of weeknight dinner that genuinely feels like a treat, and the cleanup is just as easy as the cooking.
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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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