Pistachio Free Paleo Chipotle Lime Shrimp Lettuce Tacos
Smoky, citrusy, and loaded with fresh color, these lettuce-wrapped shrimp tacos are the kind of meal that looks impressive but comes together with minimal fuss. The shrimp get a quick marinade in chipotle chili powder, cumin, smoked paprika, and a generous hit of lime juice before hitting a screaming-hot skillet — the result is juicy, lightly charred bites with serious depth of flavor. Butter lettuce leaves stand in for tortillas, keeping things light and crisp while giving you the perfect handheld vessel. The real showstopper is the mango-avocado salsa piled on top: sweet, creamy, a little spicy from fresh jalapeño, and brightened with cilantro and more lime. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. Whether you're feeding a crowd or just yourself on a weeknight, these tacos deliver restaurant-level payoff with a short ingredient list and a straightforward sear-and-assemble method.
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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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