Smoky, citrusy, and loaded with fresh toppings, these lettuce-wrapped shrimp tacos are the kind of weeknight dinner that feels way more impressive than the effort involved. 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 a gorgeous char at the edges in just a few minutes. A fresh mango-avocado salsa with jalapeño, red onion, and cilantro goes on top, adding creamy, fruity contrast to all that smoky heat. Crisp butter lettuce leaves stand in for tortillas, keeping things light and grain-free while still giving you that satisfying taco experience in every bite. The whole spice blend is completely free of turmeric, so you don't have to scan labels or swap anything out — every ingredient here is exactly what it says it is. It's naturally paleo, genuinely vibrant, and the kind of recipe that disappears fast at the table.
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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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