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Shrimp Taco Lettuce Wraps

Shrimp Taco Lettuce Wraps

with Smoky Chipotle Beans, Charred Fajita Veggies, and Garlic-Lime Crema

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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.

Tags:Gluten free
Allergens:ShellfishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

13.4 ounce

Kidney Beans

1 unit

Boston Lettuce

1 ounce

Sour Cream

(ContainsMilk)

1 unit

Lime

2 clove

Garlic

1 teaspoon

Chipotle Powder

1 unit

Yellow Onion

1 unit

Green Bell Pepper

1 unit

Avocado

Not included in your delivery

box

Salt

box

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2267.728 kJ
Calories542 kcal
Fat20 g
Saturated Fat4 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber21 g
Protein39 g
Sodium1018 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Kettle
Strainer
Zester
Small Bowl
Pan
Large Pan
Knife
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

Quickly reheat the bean mixture over high heat. Halve, pit, and thinly slice the avocado.

6

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!