Shrimp and Avocado Taco Lettuce Wraps

• 1 pound large shrimp, peeled and deveined
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 Hass avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 8 large lettuce leaves, washed and dried
• 1 cup salsa of choice
• Optional: shredded cheese, sour cream for topping

Steps

1. 1 In a small bowl, mix cumin, chili powder, garlic powder, salt, and pepper. Sprinkle over shrimp and toss to coat.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink and opaque.
3. 3 In a medium bowl, combine avocado, red onion, cilantro, and lime juice. Gently toss to combine.
4. 4 Warm lettuce leaves by quickly submerging in hot water, then drying with a clean towel.
5. 5 To assemble, spoon salsa onto each lettuce leaf, followed by shrimp and avocado mixture.
6. 6 Top with optional cheese and sour cream if desired. Serve immediately.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Mixing bowls

Variations

• Add diced mango or pineapple for a sweet twist.
• Use black beans for a heartier, vegetarian option.

Substitutions

• If avocado is unavailable, sub with thinly sliced cucumber.
• Use a gluten-free taco seasoning mix instead of the homemade spice blend.

Pairings

• Pair with Mexican rice and refried beans for a complete meal.
• A simple green salad with a lime vinaigrette complements the flavors well.

Nutrition

Tips

• For extra flavor, marinate the shrimp for 15-30 minutes before cooking.
• Ensure lettuce is thoroughly dried to prevent sogginess.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Reheat shrimp gently in a skillet, and serve with fresh avocado and lettuce.

Freezing: Shrimp can be frozen uncooked for up to 3 months. Thaw in the refrigerator before cooking. Do not freeze assembled wraps.

Serving Suggestions

• Serve with a side of Mexican street corn or a refreshing mango salsa.
• Pair with a cold cerveza or a tangy lime margarita.

FAQ