PCOS Friendly Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy shrimp nestled in crisp butter lettuce cups with a bright mango-avocado salsa — this is the kind of meal that feels indulgent but is quietly doing a lot of good work for your body. Shrimp is a lean, high-protein option that supports stable blood sugar, which is a cornerstone of managing hormonal balance through food. The avocado oil and avocado in the salsa bring in healthy fats that help with satiety and inflammation, while the whole dish stays completely grain-free and free of refined carbs that can spike insulin levels. Chipotle chili powder, cumin, and smoked paprika build serious depth of flavor in the marinade, so you're never sacrificing taste to eat well. The quick sear in a hot skillet gives the shrimp beautifully charred edges, and the fresh mango jalapeño salsa adds a juicy, spicy-sweet contrast that makes every bite feel like a restaurant-level taco. Butter lettuce wraps keep things light and crunchy without any of the processed fillers you'd find in a store-bought tortilla. It's a genuinely satisfying weeknight dinner that checks every box without feeling like a compromise.
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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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