Mushroom Free Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrus-forward, and loaded with fresh toppings, these lettuce-wrapped shrimp tacos are the kind of meal that feels like a restaurant splurge but comes together in your own kitchen with zero fuss. The shrimp get a quick marinade in chipotle chili powder, cumin, smoked paprika, and bright lime juice before hitting a screaming-hot skillet, where they pick up just enough char to taste like they came off a grill. Every single ingredient here is naturally free of fungi — no sauces, no seasonings, no sneaky additions that could introduce mushroom-derived flavor enhancers or powders. The mango-avocado salsa is the real showstopper: sweet, creamy, a little spicy from fresh jalapeño, and finished with cilantro and lime for a combination that makes every bite feel alive. Butter lettuce cups stand in for tortillas, keeping things light and crisp while giving you the perfect handheld taco experience. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for impressing guests who have no idea how clean and simple the ingredient list actually is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!