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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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- 2 tbsp avocado oil, divided
- 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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