Shrimp Fajita Tacos
These shrimp fajita tacos feature fajita-spiced shrimp served in crisp butter lettuce cups with fresh vegetables and a creamy avocado crema. Serve as shrimp lettuce cups for a naturally low-carb, Whole30-compatible meal, or swap in street taco-size tortillas for a classic shrimp taco. Ready in less than 30 minutes.
Servings: 4
Ingredients
For the Shrimp
- 1 pound shrimp 21-25 count, peeled and deveined
- 2 tablespoons Taco & Fajita Spice Blend
- 2 tablespoons avocado oil
For Avocado Crema
- 2 small avocados
- ½ lime juiced
- ¼ cup coconut milk
- 1 tablespoon fresh cilantro chopped
- 1 pinch kosher salt
For Serving
- Butter lettuce
- Diced cherry tomatoes
- Diced yellow bell pepper
- Diced green onions
- Chopped fresh cilantro
- Lime wedges
- Avocado Crema
Instructions
- Add avocado, lime juice, coconut milk, cilantro, and salt to a jar or blender. Pulse with an immersion blender until smooth. Refrigerate until ready to serve.
- Pat shrimp dry with a paper towel. Toss with taco and fajita spice blend and avocado oil until evenly coated.
- Heat a skillet over high heat until very hot. Add shrimp in a single layer and cook for 2 to 3 minutes per side until pink and lightly charred. Remove from pan immediately.
- Arrange butter lettuce cups on a platter. Layer 3 to 4 shrimp into each cup and top with cherry tomatoes, yellow bell pepper, green onions, and cilantro. Drizzle with avocado crema and serve with lime wedges.
Notes
If you're not looking for a low-carb or Whole30-compatible version, you can use 4-inch to 5-inch street taco-size flour or corn tortillas warmed in a dry skillet instead of lettuce cups.