Smoky, citrusy, and loaded with fresh toppings, these shrimp lettuce tacos are the kind of meal that looks impressive but comes together with minimal fuss. The shrimp get a quick marinade in chipotle chili powder, cumin, smoked paprika, and bright lime juice before hitting a hot skillet for a fast sear with lightly charred edges. While the shrimp rest, a chunky mango-avocado salsa with jalapeño, red onion, and cilantro comes together in minutes — no cooking required. Crisp butter lettuce leaves stand in for tortillas, keeping everything grain-free and refreshingly light without sacrificing any of the handheld taco experience. For anyone navigating spice blends that often sneak in cinnamon as a filler, this recipe keeps the seasoning clean and straightforward — every ingredient is listed and intentional. The whole dish is naturally paleo-friendly, relying on whole foods, avocado oil, and fresh produce from start to finish. Serve it straight from the skillet with extra lime wedges and watch it disappear fast.
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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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