BLACKENED SHRIMP TACOS
When it comes to non-Paleo food, my favorites are Asian and Mexican. It’s hard for me to resist a taco, so when I find a place that offers lettuce cups instead of tortillas, I feel like I’ve won the lottery. That’s how I make them at home, and it’s refreshing and just as tasty as a flour or corn tortilla. These blackened shrimp tacos are spicy and juicy and so great served over a crispy lettuce leaf with a squeeze of lime. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 10 minutes
1½ pounds shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 to 3 tablespoons Blackening Spice Mix (here)
8 lettuce cups, either romaine leaves or butter lettuce
4 tablespoons salsa
1 avocado, cut into slices
1 lime, cut into wedges
3 to 4 tablespoons chopped fresh cilantro, for garnish
- In a large bowl, drizzle the shrimp with 1 tablespoon of olive oil, and add the Blackening Spice Mix. Use your hands to thoroughly mix until all the shrimp are coated with seasoning.
- In a large pan over medium heat, heat the remaining 1 tablespoon of olive oil. Add the shrimp, and stir quickly until pink, 5 to 7 minutes.
- Serve the shrimp in the lettuce cups, topped with the salsa, sliced avocado, and a wedge of lime and garnished with the cilantro.
VARIATION 1 SALT AND PEPPER SHRIMP TACOS: If you aren’t in the mood for spicy blackened shrimp, skip the Blackening Spice Mix and simply season with salt and pepper. Follow the original recipe as written.
VARIATION 2 ASIAN SHRIMP TACOS: Instead of olive oil, season the shrimp with 1 tablespoon sesame oil and 1 tablespoon freshly grated ginger. Cook the shrimp according to the original recipe, and swap out the original toppings for 1 tablespoon each shredded carrots and cucumber. Keep the cilantro for garnish.
