Shrimp Avocado Lettuce Tacos


100 grams of peeled and deveined shrimp

2 heads Bibb lettuce or 1 head iceberg lettuce

2 tbsp. of olive oil

½ of small avocado smashed

1 Red Bell pepper

½ small onion

2 garlic cloves

1 lime

Seasonings: paprika, salt, pepper, garlic powder, and Chile lime seasoning


  1. Core, seed, and remove the white veins from the bell pepper, then thinly slice. Halve and peel the onion; dice one half, thinly slice the other. Mince or grate the garlic. Zest and cut the lime into wedges. Separate the Bibb lettuce into individual lettuce leaves.

  2. Heat a drizzle of oil in a large pan over medium-high heat. Add the peppers and onions and cook, tossing, for 6-7 minutes, until softened and lightly charred. Season with salt, pepper, paprika, and garlic powder. Add the shrimp and as much seasonings as you like. Cook, tossing, for 1-2 minutes, until the shrimp are opaque. Season with salt, pepper, and a squeeze of lime.

  3. Assemble the shrimp taco lettuce wraps with all the components, and

  4. Add, a tbsp. of the smashed avocado to each lettuce wrap.

  5. Finish with a squeeze of lime, sprinkle of cheese, and chile lime seasoning to make it spicy!

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