Shrimp "Tacos" (in Lettuce)

It’s National Fruit & Veggies Month, and I just completed the Whole30 program. I’m glad I chose this month because it allowed me to cook with some of the freshest spring produce.

One of the recipes I fell in love with on this program was my shrimp tacos in lettuce cups. I decided to share this recipe with WTHR in honor of National Fruit & Veggies Month. I’m not the only one who loved them,  Alyssa did too!

Now that Whole 30 is over, I’m eager to try it with a taco shell!

Shrimp Tacos (In Lettuce)

Shrimp Tacos (In Lettuce)

Ingredients

Shrimp Tacos (In Lettuce)
  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound shrimp, peeled and deveined (I prefer 16/20 or 21/25 for tacos)
  • Juice of 1 lime
  • 1 tablespoon fresh cilantro, minced
  • 1 head bibb lettuce, leaves separated and washed
  • 1 avocado, sliced
  • Lime wedges

Instructions

  1. Heat a medium skillet on medium heat. Add olive oil, peppers, and onions and sauté 2-3 minutes. Add spices and continue cooking for 2 more minutes. Add shrimp and cook just until shrimp turn opaque (2-3 minutes on each side). Add lime juice.
  2. Remove pan from heat and add cilantro and toss around in pan.
  3. To build your taco, take one leaf of lettuce and add 2-3 pieces of shrimp, being sure to scoop up some peppers and onions while placing it in the lettuce leaf. Top with avocado and juice from a lime wedge.
  4. Enjoy!

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