This week we celebrated #TACOTUESDAY with shrimp lettuce tacos topped with pineapple salsa & avocado crema! We call it Taco Tuesday, but if we’re being honest, there’s never a wrong day for tacos. Who’s with me on this?!
Alec and I are always trying to find ways to eater cleaner and healthier. One of my favorite taco places, Bar Taco, always has the option for lettuce tacos. This inspired me to eat tacos at home with lettuce! While I can totally eat corn tortillas or choose other gluten free options, lettuce is simpler and greener to me. I may splurge here or there, like when we visit La Rancherita’s (our favorite Mexican restaurant in Greenville), but if we are home, our go to are these lettuce tacos. Plus- you can eat as many of these as you want and still not feel guilty!
What makes these tacos even more delicious are the pineapple salsa and avocado crema that I prepared with them. It’s hard to say which one is better! They are both such a flavorful addition. I served these with a classic cilantro lime cauliflower rice & a new watermelon margarita on the rocks(recipe coming soon to the blog). I hope you enjoy!
Shrimp Lettuce Tacos with Pineapple Salsa & Avocado Crema
Serves: 2
Ingredients:
Shrimp Tacos:
20-25 large shrimp (About 5 shrimp per taco)
1 tbsp extra virgin olive oil (evoo)
1 tsp garlic powder
1 tsp dried onion flakes
½ tsp cumin
½ tsp chili powder
1 tsp paprika
2 to 3 pinches kosher salt (more to taste)
4 to 5 turns cranks of cracked pepper
Bibb lettuce cups (we use a hydroponically grown brand from Harris Teeter)
Pineapple Salsa:
2 cups diced pineapple (small pieces)
1/3 cup diced purple onion
1 tsp fresh garlic minced (2 small cloves)
¼ cup chopped cilantro
1 tsp chopped jalapeno, seeds removed (more to taste)
1 zest and juice of lime
1 tsp evoo
1-2 pinches of kosher salt, to taste
Avocado Crema:
1 medium sized soft avocado
¼ cup plain greek yogurt*
1 tbsp chopped fresh cilantro
½ tsp garlic powder
1 pinch kosher salt, more to taste
Cilantro Lime Cauliflower Rice:
2 to 3 cups riced cauliflower*
1 tbsp evoo
1 tbsp lime juice (½ lime)
1 to 2 tbsp chopped cilantro
2 to 3 pinches salt
4 cranks of cracked pepper
To top:
1 lime, cut into wedges
Extra chopped cilantro
Note:
Gluten-free
Whole30 (with modifications; use non-dairy yogurt)
Keto (with modifications; exclude pineapple salsa)
Directions:
Salsa.Combine all of the ingredients in a bowl. Mix together well and store in fridge to cool before serving. Tip: You can also make this the day ahead if you don’t have time the night of!
Crema.Mash the avocado in a bowl with a fork. You can also use a food processor. Add the remaining ingredients and blend well until creamy.
Shrimp Tacos.You’ll need about 5 shrimp per taco so plan accordingly. Combine the above spices and mix well. You can double this recipe depending on the amount of shrimp you use. Feel free to add more or less, to fit your taste. (This blend is similar to that of classic taco seasoning but gives you the freedom to customize to your liking, especially the salt content! But if you stretched thin for time, feel free to use regular taco seasoning.) Coat the shrimp in spice thoroughly. Heat evoo in a cast iron skillet over medium heat. You can use a regular non-stick pan, but in my opinion the skillet helps to blacken the shrimp. Add shrimp to skillet. Cook for about 3 to 4 min, then flip and cook on the opposite side until shrimp are thoroughly cooked (about 3 or so more min). Carefully break off lettuce cups at base of stem. Fill cups with about 5 shrimp and top with avocado crema and pineapple salsa. Garnish with lime and cilantro.
Cauliflower Rice.Heat evoo in a medium sized pan. Add riced cauliflower, stiring to coat with evoo. After about 4 min or so, add the cilantro and lime juice. Stir thoroughly to mix and cook for about 5 or so more min, until rice is tender.
Enjoy!
Helpful hints:
Cauliflower rice- I cheated and bought already riced cauliflower from the store. This is totally okay! The other way I like to cook it is using frozen cauliflower rice. I usually heat in microwave about half of the suggested time and then sauté in the pan to finish it off.
Yogurt- feel free to use any plain yogurt to fit your dietary needs, whether that is full fat for keto or non-dairy for whole30, etc.
I hope you use this recipe on your next taco Tuesday, or whatever day you see fit! It’s the perfect recipe to try while there’s still fresh shrimp coming in. If you are local, don’t forget to check out Pamlico Packing Co., Inc. for your shrimp. This recipe pairs well with a margarita on the rocks or a classic cerveza. Stay tuned for a new watermelon margarita recipe that I paired with mine. I hope you enjoy!
Until next time, Cheers!
Magen C.
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