Black Pepper Free Paleo Chipotle Lime Shrimp Lettuce Tacos

Total time43 min

Prep time20 min

Cook time8 min

Black Pepper Free Paleo Chipotle Lime Shrimp Lettuce Tacos

Smoky, citrusy, and loaded with fresh toppings, these shrimp lettuce tacos hit every note you want from a warm-weather meal without a single grain or legume in sight. The shrimp get a quick marinade in chipotle chili powder, cumin, smoked paprika, and bright lime juice before hitting a hot skillet, where they develop those irresistible lightly charred edges in just a few minutes. What makes this recipe especially smart for anyone avoiding black pepper is that the bold, layered heat comes entirely from chipotle and jalapeño — no pepper corns or cracked pepper needed anywhere in the dish. The mango-avocado salsa is the real showstopper: sweet, creamy, and just a little spicy, it balances the smoky shrimp beautifully and comes together while the shrimp marinates. Crisp butter lettuce cups stand in for tortillas, keeping everything light, paleo-friendly, and naturally free of any hidden seasonings that might sneak in through a packaged wrap. Serve them straight from the skillet with an extra squeeze of lime and you have a dish that feels restaurant-worthy with almost no effort.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
2 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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2 tsp chipotle chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp fine sea salt
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

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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