Smoky, citrus-charged shrimp tucked into crisp butter lettuce cups — this one hits every note you want from a taco without a single tortilla in sight. The shrimp get a quick marinade in chipotle chili powder, cumin, smoked paprika, and fresh lime juice before hitting a screaming-hot skillet, where they pick up those irresistible charred edges in just a few minutes. Meanwhile, a bright mango-avocado salsa comes together with jalapeño, red onion, cilantro, and another squeeze of lime — no cooking required, just a gentle toss. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing labels involved. The butter lettuce leaves do double duty as both wrapper and vessel, keeping things light and fresh while still giving you that satisfying handheld taco experience. It's the kind of recipe that looks impressive on a platter but comes together with minimal effort and a short ingredient list. Whether you're cooking for a crowd or just yourself on a weeknight, these are the kind of tacos that 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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