Butter Lettuce-Wrapped Shrimp Tacos
TODAY Food
Courtesy Kelly Leveque
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Rating:
3.575 (40 rated)
Servings:
2-4

The crunch and savory goodness of this dish will make it a go-to meal on any weeknight. 

Ingredients

    • 1 pound raw wild shrimp, shelled and deveined
    • 1-2 tablespoons homemade taco seasoning or gluten-free store-bought seasoning
    • 1/4 cup avocado mayonnaise (I prefer Primal Kitchen mayo because its eggs are pasture-raised and avocado oil contains very little sugar)
    • Juice of 1 lime
    • 4 cups shredded cabbage (from about 1/2 cabbage)
    • 2 tablespoons avocado oil or another high-smoke-point oil
    • 1 head butter lettuce, leaves separated
    • 1 avocado, pitted, peeled and cut into small cubes
    • ¼ cup chopped fresh cilantro
    • Lime wedges, for serving

Preparation

1. In a medium bowl, coat the shrimp with the taco seasoning.

2. In a large bowl, mix the mayonnaise with the lime juice and whisk until thinned. Add the cabbage and mix to coat.

3. In a large skillet, heat the oil over medium heat. Add the shrimp and cook until they're pink and cooked through, 4 to 5 minutes.

4. Place the lettuce leaves on a plate and use them as taco "shells," layering in the shrimp, slaw, avocado and cilantro. Squeeze the lime wedges on top and serve.