Smoky, citrus-kissed shrimp tucked into crisp butter lettuce cups — this one is a serious crowd-pleaser that feels like restaurant food made right in your own kitchen. A quick marinade of chipotle chili powder, cumin, smoked paprika, and fresh lime juice does all the heavy lifting, giving the shrimp bold, layered flavor before they even hit the pan. The mango-avocado salsa on top brings a bright, creamy contrast that balances the heat beautifully. Because the whole dish is built around whole, unprocessed ingredients — shrimp, fresh produce, avocado oil, and spices — there's no need to scrutinize labels for hidden grains or fillers. Butter lettuce leaves stand in as the perfect natural wrap, keeping things light and fresh without sacrificing any of the satisfying taco experience. Everything comes together quickly, making this an ideal weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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