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)
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
- 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.
- Remove pan from heat and add cilantro and toss around in pan.
- 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.
- Enjoy!
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