Tender Boston lettuce makes for the perfect low-carb vehicle for tacos. A touch of chipotle powder adds a distinct smokiness to the equation. If heat isn’t your thing, a cool garlic-lime crema and creamy avocado are there to cool things off.
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Green Bell Pepper
Prep the ingredients: Drain and rinse the beans. Core, seed, and remove the white veins from the bell pepper, then thinly slice. Halve and peel the onion; dice one half, thinly slice the other. Mince or grate the garlic. Zest and cut the lime into wedges. Separate the Boston lettuce into individual lettuce leaves.
Make the garlic-lime crema: In a small bowl, combine the sour cream, ½ teaspoon lime zest, a squeeze of lime, and up to half the garlic (start with a little and go up from there!) Season with salt and pepper.
Make the bean mixture: Heat a drizzle of oil in a medium pan over medium heat. Add the diced onion and cook, tossing, for 4-5 minutes, until softened. Add the beans, remaining garlic, and up to half the chipotle powder (add a little and go up from there!) to the pan. Cook, tossing, for 2-3 minutes, until warmed through and fragrant. Season with salt and pepper. Remove the pan from the heat.
Cook the shrimp: Heat a drizzle of oil in a large pan over medium-high heat. Add the peppers and onions and cook, tossing, for 6-7 minutes, until softened and lightly charred. Season with salt and pepper. Add the shrimp and as much remaining chipotle powder as you like (remember, it’s spicy!). Cook, tossing, for 1-2 minutes, until the shrimp are opaque. Season with salt, pepper, and a squeeze of lime.
Quickly reheat the bean mixture over high heat. Halve, pit, and thinly slice the avocado.
Finish: Plate the shrimp, beans, avocado, and lettuce cups. Serve the garlic-lime crema to the side. Assemble the shrimp taco lettuce wraps with all the components, finishing with a squeeze of lime. Enjoy!