Smoky, citrusy, and loaded with fresh toppings, these shrimp lettuce tacos are the kind of meal that feels like a restaurant order but comes together entirely in your own kitchen. The shrimp get a quick marinade in chipotle chili powder, cumin, smoked paprika, and fresh lime juice before hitting a screaming-hot skillet, where they pick up just enough char to taste seriously impressive. Crisp butter lettuce cups stand in for tortillas, keeping everything grain-free and light without sacrificing that satisfying handheld taco experience. The real showstopper is the mango-avocado salsa — sweet, creamy, and just a little spicy from fresh jalapeño — spooned right over the top of each cup. Because the entire dish is built around shrimp, there's zero concern about poultry cross-contact from shared marinades, cutting boards, or pan drippings. Everything on the ingredient list is clean and whole-food, so this fits naturally into a paleo approach without any workarounds or substitutions. Serve them the moment they're assembled so the lettuce stays crisp and the salsa stays bright.
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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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