Cinnamon Free Paleo Chipotle Lime Shrimp Lettuce Tacos
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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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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