Shrimp Taco Lettuce Wraps
with Smoky Chipotle Beans, Charred Fajita Veggies, and Garlic-Lime Crema
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 .
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 can
Cannellini Beans
1 unit
Boston Lettuce
1 unit
Lime
2 clove
Garlic
28 g
Sour Cream
(Contains Milk)
285 g
Shrimp
(Contains Crustacean/Crustacé)
½ tsp
Chipotle Powder
113 g
Onion, chopped
185 g
Green Bell Pepper
1 unit
Avocado
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Instructions
Prep: Wash and dry all whole produce. Drain and rinse the beans under cold running water. Mince or grate the garlic. Zest, then juice the lime(s). Separate the Boston lettuce into individual lettuce leaves.
Make the garlic-lime crema: In a small bowl, combine the sour cream, lime zest, half the lime juice, and half the garlic. Season with salt and pepper.
Cook the filling: Heat a drizzle of oil in a large pan over medium- high heat. Add the diced onion and peppers and cook, tossing, for 4-5 minutes, until softened and lightly charred. Add the shrimp and remaining garlic and as much chipotle powder as you dare to the pan (be careful, it’s spicy!) Cook, tossing, for 1-2 minutes, until the shrimp are opaque. Season with salt and pepper.
Remove the pan from the heat, then stir in the beans and remaining lime juice. Set aside.
Halve, pit, and thinly slice the avocado.
Finish and serve: Fill each lettuce cup with shrimp, beans and avocado. Add a dollop of the garlic-lime crema. Enjoy!
