When I do go back to eating carbs, we may substitute our lettuce shells for a more traditional tortilla shell!
Ingredients:
Shrimp - I used a 1lb bag frozen peeled & deveined shrimp (this gave us 6 lettuce tacos worth)
2 tsp cumin
1 tsp paprika
1 tsp red pepper flakes (I also added in a dash of chili pepper for spice-y-ness)
2+ cloves minced garlic
2 tbsp EVOO
Salt and pepper to taste
2 fresh limes
Cilantro - I grabbed a bunch and chopped it up finely
6+ leaves of lettuce ( we used Romaine, but next time I will go with Bibb, butter or iceberg next time for more sturdiness)
1 large avocado, diced
2 jalapenos, thinly sliced (for less spice use bell peppers)
1. Mix together in a medium/large bowl: thawed shrimp, seasonings, 1 tbsp EVOO, garlic, and juice from one of the limes. If you have time, feel free to put in fridge to marinate...I did this while I chopped veggies.
2. In a separate bowl, combine peppers, diced avocados, cilantro, and juice from the remaining lime.
3. Heat the other tbsp of EVOO in a skillet over medium heat, then adding the marinated shrimp; cook for about 3-4 minutes (or until pink!)
4. You can either mix the shrimp with the veggies before spooning into the lettuce shells or what we did...keep them separate and did a 'build a taco' set up. We had additional lime slices, more avocado, and sour cream as topping options (you could also add cheese if desired)