Macadamia Free Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy, and loaded with fresh color, these lettuce-wrapped 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 something off a restaurant grill. Crisp butter lettuce cups stand in for tortillas, keeping things light and grain-free while still giving you that satisfying handheld taco experience. The real showstopper is the mango-avocado salsa — sweet, creamy, and just a little spicy from fresh jalapeño — spooned right over the top for a burst of freshness in every bite. Every ingredient here is naturally whole and clean, so there's no need to scan labels or worry about sneaky additives hiding in a spice blend or sauce. It's a genuinely paleo-friendly dish that doesn't ask you to compromise on bold flavor or satisfying texture. Squeeze an extra wedge of lime over everything right before serving and you'll wonder why you ever bothered with a hard shell.
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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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