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 .
Green Bell Pepper
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!