Lime & Habanero Shrimp Lettuce Tacos with Avocado

Clean eating never had it so good. Our Habanero Extra Virgin Olive Oil packs a fun kick that plays nicely alongside lime and avocado. We used sturdy romaine leaves, but butter lettuce or iceberg would work just as well. These simple lettuce wraps are a nice deviation for your taco Tuesday. Or Wednesday. Or any day.

Makes 5 tacos with 4 shrimp each

1/2 lb medium peeled, deveined shrimp (about 20) 
1/2 tsp baking soda
2 tsp Lime Sea Salt
2 tsp Smoked Sweet Paprika
Habanero Extra Virgin Olive Oil
Fresh lime
Avocado, Tomato, Scallions, Cilantro and Sour Cream for serving

In a bowl, combine the shrimp, baking soda, Lime Sea Salt and Smoked Sweet Paprika. Toss well to coat. Allow to sit a room temp for 15 minutes. Heat a large nonstick skillet over medium high heat. Drizzle in the Habanero Extra Virgin Olive Oil to coat the bottom of the skillet. Add the shrimp and cook on one side until browned-about 3 minutes. Turn the shrimp and lower the heat. Continue cooking until the shrimp are firm to the touch, opaque pink and cooked through-about another 5-6 minutes. Move to a plate and immediately spritz with the juice of a lime. Serve in lettuce cups and garnish with tomato, scallions, cilantro and sour cream. 

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