Ingredients
1 lb large shrimp, peeled and deveined
8 butter lettuce leaves
1 cup diced tomatoes
1/2 cup diced red onion
1 avocado
1/4 cup chopped cilantro
2 limes (juiced)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
2 tbsp olive oil
Salt and pepper to taste
1/2 cup plain Greek yogurt
Instructions
Prepare lettuce leaves by removing stems and placing on a clean plate
In a bowl, marinate shrimp in olive oil, cumin, smoked paprika, chili powder, lime juice, salt, and pepper for 5 minutes
Heat a skillet over medium-high heat. Cook shrimp until pink and just cooked through (2-3 minutes per side), avoiding overcooking
To make crema: mash avocado into Greek yogurt, add lime juice, and season with salt and pepper
Assemble taco cups by filling lettuce halves with cooked shrimp, diced tomatoes, red onion, and a spoonful of avocado crema. Top with cilantro
Notes
Add crushed tortilla chips for extra crunch if desired
Shrimp can be cooked in advance and refrigerated
For meal prep, store components separately in airtight containers
- Prep Time: 15
- Cook Time: 6
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: Mexican-inspired
- Diet: High-protein, low-calorie, low-carb
Nutrition
- Serving Size: 1 taco cup
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 55mg