Lettuce Wrapped Shrimp Tacos with Lime Yogurt Sauce
This fresh, vibrant meal pairs citrusy shrimp and crisp vegetables with a creamy lime yogurt sauce that adds probiotics for gut support. They are light, refreshing, and full of flavor!
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Sauteed Shrimp
340 g organic black tiger shrimp, peeled, deveined and tail off
3 green onions, thinly sliced
1 tbsp garlic, minced
¼ cup loosely packed cilantro, chopped
1 tsp lime zest, about 1 small lime
2 tbsp fresh lime juice, about 1 small lime
1 tsp ground cumin
1 tsp ground coriander
1 ½ tsp paprika
1 tsp dried oregano
1 tbsp olive oil, plus more for cooking
1 tsp salt
Lime Yogurt Sauce
¾ cup coconut yogurt
1 tbsp lime juice
1 tsp lime zest
2 tbsp cilantro, finely chopped
½ tsp ground cumin
1 tsp garlic, grated
½ tsp salt
For Assembly
1 large butterhead lettuce, leaves separated
1 cup red cabbage, thinly shredded
1 avocado, sliced
1 jalapeño, thinly sliced
Micro cilantro
Lime wedges
Servings6-8 tacos
Prep Time
15 minutes
Cook Time
6 minutes
Total Time
21 Minutes
Instructions
In a bowl, combine all sauteed shrimp ingredients and toss until the shrimp are evenly coated.
Heat a large skillet over medium high heat. Cook the shrimps in batches for 2 to 3 minutes per side until pink and cooked through (165°F). Transfer to a plate.
In a small bowl, whisk together all lime yogurt sauce ingredients until smooth.
Arrange lettuce leaves on a platter, stack two if needed for support. Fill with shrimp and remaining assembly ingredients. Serve with lime yogurt sauce and lime wedges on the side.
Chef’s Notes:
If meal prepping, cook the shrimp and store separately from the toppings. Assemble just before serving to keep the lettuce crisp.
This recipe also works well as a bowl. Serve the shrimp and toppings over chopped greens or a complex carb of your choice.
