
Smoky, citrusy, and loaded with fresh color, these lettuce-wrapped shrimp tacos are the kind of meal that looks impressive but comes together with minimal 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 everything light and crisp while still holding the fillings together beautifully. The real showstopper is the mango-avocado salsa — sweet, creamy, and just a little spicy from the jalapeño — which gets spooned right over the top for a fresh, vibrant finish. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. It's a clean, whole-foods recipe that delivers serious flavor without any compromise.
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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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