IE 11 is not supported. For an optimal experience visit our site on another browser.

Butter Lettuce-Wrapped Shrimp Tacos

SERVINGS
2-4
RATE THIS RECIPE
(43)
TODAY Food
Courtesy Kelly Leveque
SERVINGS
2-4
RATE THIS RECIPE
(43)

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 other high-smoke-point oil
  • 1 head butter lettuce, leaves separated
  • 1 avocado, pitted, peeled, and cut into small cubes
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Chef notes

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

    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.