Name: Grilled Shrimp Lettuce Tacos with Roasted Tomatillo Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/4 lbs large shrimp, peeled and deveined; 2 tbsp olive oil; 1 1/2 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp fresh cracked black pepper; 1 head Bibb or butter lettuce (about 12-16 large leaves); 1 cup cherry tomatoes, quartered; 1/4 cup red onion, finely diced; 1 ripe avocado, sliced; 1/4 cup fresh cilantro leaves; Lime wedges, for serving; 1/4 cup crumbled cotija cheese (optional); FOR THE ROASTED TOMATILLO SALSA:; 6 medium tomatillos, husked and rinsed; 1 jalapeño, stemmed (seeded for less heat); 2 cloves garlic, unpeeled; 1/4 cup white onion; 1/4 cup fresh cilantro; 1 tbsp fresh lime juice; 1/2 tsp kosher salt

Grilled Shrimp Lettuce Tacos with Roasted Tomatillo Salsa

SilkyHoney1493

These grilled shrimp lettuce tacos combine bright, smoky seafood with a zesty roasted tomatillo salsa, all wrapped in crisp, refreshing lettuce leaves for a totally keto- and pescatarian-friendly twist on classic Mexican tacos. The grilled shrimp delivers charred flavor, while the salsa brings a punch of acidity and spice. Creamy avocado and a sprinkling of cotija (optional) add richness and balance. Each taco is a celebration of flavor and texture—creamy, crunchy, tangy, and savory. Perfect for warm-weather evenings or entertaining, these tacos are as beautiful as they are delicious.

Ingredients

Instructions

Preheat broiler to high. Arrange tomatillos, jalapeño, garlic, and white onion on a foil-lined baking sheet. Broil 6-8 minutes, turning once, until tomatillos are blistered and charred in spots. Let cool slightly. Peel garlic.
In a blender, combine broiled tomatillos, jalapeño, peeled garlic, onion, cilantro, lime juice, and salt. Blend until mostly smooth with a bit of texture. Taste and adjust seasoning.
Pat shrimp dry. In a bowl, toss with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until well coated.
Heat a grill pan or outdoor grill over medium-high heat. Grill shrimp 2-3 minutes per side until pink and lightly charred. Remove from heat.
Rinse and pat lettuce leaves dry. Arrange on a platter as taco "shells."
To assemble, layer grilled shrimp (3-4 per lettuce cup), a spoonful of roasted tomatillo salsa, cherry tomatoes, red onion, avocado slices, and fresh cilantro. Sprinkle with cotija, if using. Serve with lime wedges.
Enjoy immediately, letting everyone build their own tacos!