Smoky, citrusy shrimp tucked into crisp butter lettuce cups with a bright mango-avocado salsa — this is 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 fresh lime juice before hitting a screaming-hot skillet, where they pick up just enough char to taste like they came off a grill. While the shrimp rest, a chunky salsa of mango, avocado, jalapeño, red onion, and cilantro comes together in minutes and adds a cool, fruity contrast to all that heat. Butter lettuce leaves stand in for tortillas, keeping things light and grain-free without sacrificing the handheld taco experience you're after. Every ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution required — just clean, whole-food cooking from start to finish. The whole dish is built around bold, layered flavors that make it genuinely hard to believe it's as wholesome as it is.
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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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