Lettuce Wrap Shrimp Tacos

with Cilantro-Lime Crema

By The Taste for Life Test Kitchen
Prep Time
30 minutes
Number of Servings
12 tacos (serves 4)
Ingredients

  • Cilantro Crema

    • 1⁄2 cup mayonnaise 
    • 1⁄4 cup plain Greek yogurt
    • 1⁄2 tsp ground cumin
    • Juice of 1 lime
    • 1⁄3 cup chopped fresh cilantro
    • Salt

  • Tacos

    • 1 lb large shrimp, peeled and deveined
    • 1 tsp chili powder
    • 1⁄2 tsp onion powder
    • 1⁄2 tsp salt
    • 2 Tbsp avocado oil
    • 12 large Romaine lettuce leaves
    • 1 cup thinly sliced red cabbage
    • 1 cup thinly sliced white cabbage
    • 1 cup your favorite salsa or Pico de Gallo 
    • Lime wedges for serving
Directions
  1. In a medium bowl, combine mayonnaise, yogurt, cumin, lime juice, cilantro, and salt to taste. Set crema aside while you prepare tacos.
  2. In a large bowl, toss shrimp with chili powder, onion powder, and salt.
  3. Heat oil in a large pan set over medium heat. Add shrimp and cook 2 to 3 minutes per side, until shrimp are pink in color and cooked through.
  4. Place lettuce leafs on a clean work surface. Divide equal amounts of cooked shrimp, red cabbage, and white cabbage over each lettuce leaf. 
  5. Drizzle cilantro crema and salsa over each lettuce leaf taco. Serve with lime wedges to squeeze over.
Nutrition Info
423 Calories, 26 g Protein, 196 mg Cholesterol, 13 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 4 g Fiber, 31 g Total fat (5 g sat), 803 mg Sodium, ★★★★ Vitamin K, Phosphorus, ★★★ Vitamin C, ★ Vitamin A, Vitamin B6, Calcium, Folate, Iron, Magnesium, Potassium, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Tags
shrimp
tacos
gluten-free
cilantro
lime

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