Spicy Shrimp Taco Lettuce Wraps
These flavour-packed tacos are low carb and keto and they make an amazing lunch or dinner!
Prep: 10 mins | Cook: 5 mins | Servings: 4
INGREDIENTS:
- 20 med shrimp, peeled & deveined (about 1lb)
- 8-12 lettuce leaves
- 1 tbsp oil of choice
- 1 clove garlic, minced
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp kosher salt
- 1 tbsp olive oil
- squeeze of lime optional
Avocado Salsa:
- 1 avocado cut into chunks
- 1 tomato, chopped
- ¼ cup fresh cilantro leaves, coarsely chopped
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp black pepper
- Cilantro Sauce:
- ¼ cup sour cream
- ¼ cup cilantro
- 1 clove garlic
- 1 tbsp fresh lime juice
- salt and pepper, to taste
DIRECTIONS:
In a medium bowl whisk together olive oil, garlic, cumin, chili, and salt. Add shrimp and mix until shrimp is covered in seasoning. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook 2-3 minutes per side or until shrimp is cooked through. Turn off heat and finish with a squeeze of lime (optional).
To make avocado tomato salsa:
In a medium bowl, gently combine tomato, avocado, cilantro, lime juice and a sprinkle of salt and pepper and mix thoroughly. Set aside.
To make the Cilantro Sauce:
Add the sour cream, garlic, cilantro, lime and salt and pepper to a food processor. Blend for 30 seconds until creamy.
Place two romaine lettuce leaves on top of each other for each wrap.
Top with 4-5 pieces of shrimp, a few tablespoons of avocado salsa and a generous drizzle of the cilantro sauce.
Enjoy hot or cold!