Citric Acid 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 effort. The shrimp get a bold marinade of 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 like something off a restaurant grill. Crisp butter lettuce cups stand in for tortillas, keeping things light and grain-free while adding a satisfying crunch with every bite. The real showstopper is the mango-avocado salsa — sweet, creamy, and just a little spicy from fresh jalapeño — which gets spooned right over the top for a burst of color and flavor. For anyone navigating citric acid sensitivities, this recipe is a breath of fresh air because every drop of acidity comes straight from real limes, with no processed additives or preservative blends hiding in the ingredient list. The whole thing is naturally paleo-friendly too, relying on whole foods from start to finish without any shortcuts that could sneak in unwanted additives. It's a genuinely crowd-pleasing dinner that proves eating around a sensitivity doesn't mean eating boring.
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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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