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
- In a medium bowl, combine mayonnaise, yogurt, cumin, lime juice, cilantro, and salt to taste. Set crema aside while you prepare tacos.
- In a large bowl, toss shrimp with chili powder, onion powder, and salt.
- 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.
- Place lettuce leafs on a clean work surface. Divide equal amounts of cooked shrimp, red cabbage, and white cabbage over each lettuce leaf.
- 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.
