Nutmeg Free Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy, and loaded with fresh toppings, these shrimp lettuce tacos are the kind of meal that feels like a restaurant order but comes together entirely in your own kitchen. 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 seriously impressive. Every spice in this recipe is straightforward and easy to verify, so there's no need to second-guess a spice blend that might sneak in something unwanted. The real showstopper is the mango-avocado salsa — sweet, creamy, and just a little spicy from fresh jalapeño — spooned generously over each shrimp-filled lettuce cup. Crisp butter lettuce stands in for tortillas, keeping things light and grain-free while giving you that satisfying handheld taco experience. The whole thing comes together with clean, whole-food ingredients and zero complicated steps, making it just as weeknight-friendly as it is dinner-party worthy. Squeeze an extra wedge of lime over the top right before eating and you'll wonder why you ever bothered with anything else.
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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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