Smoky, citrusy, and loaded with fresh toppings, these shrimp lettuce tacos are the kind of meal that feels like a treat without requiring much effort at all. 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. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while still holding all that good stuff together. The real star, though, might be the mango-avocado salsa — sweet, creamy, a little spicy from the jalapeño, and finished with fresh cilantro and lime. Everything here is naturally free of stimulants like coffee or tea derivatives, so you don't have to scan a single label or swap out an ingredient. It's a genuinely satisfying weeknight dinner that happens to be clean, colorful, and completely crave-worthy.
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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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