Gelatin 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 surprisingly little effort. 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 they came off a grill. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while holding every bite together beautifully. The real star is the mango-avocado salsa — sweet, creamy, and just a little spicy from the jalapeño — which gets spooned right over the top for a pop of color and freshness. Every single ingredient here is naturally free of animal-derived thickeners or gelling agents, so there's nothing to scrutinize on a label or swap out. It's a clean, whole-food recipe that delivers serious flavor without any compromise, and the combination of textures makes it genuinely hard to stop at just a few cups.
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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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