Serve these as an appetizer, or as a light main course alongside black bean soup or quesadillas. The process is simple, taking just under 15 minutes to assemble, but the flavor is big. I like to use yellow mangos, which are less sweet and more acidic, and lend well to savory dishes.
Mango & Shrimp Lettuce “Tacos”
Serve these as an appetizer, or as a light main course alongside black bean soup or quesadillas. The process is simple, taking just under 15 minutes to assemble, but the flavor is big. I like to use yellow mangos, which are less sweet and more acidic, and lend well to savory dishes.
Ingredients
- 12 leaves of romaine lettuce, washed and leaves kept whole
- 1 pound cooked and peeled Key West shrimp
- 1 cup mango, cubed
- 1 cup diced cucumber
- ½ cup diced white onion
- ½ cup coarsely chopped cilantro
- juice of 1 lime
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- ½ cup mexican cotija cheese, or use feta
- 2 tablespoons toasted pumpkin seeds
Instructions
- Arrange the leaves of lettuce on a large platter. Plan on 2-3 per person, depending on the size of the leaf.
- Toss the shrimp, mango, cucumber, onion, cilantro, chili powder, salt, and lime juice together in a medium bowl. Taste for seasoning, and add more salt or lime juice if needed.
- Spoon the filling into the lettuce cups and sprinkle with the cheese and pumpkin seeds.
Notes
- The filling can be prepared a few hours ahead and refrigerated. Fill the lettuce cups just before serving.
- You can easily make this vegan by substituting diced jicama for the shrimp and leaving out the cheese.
Tried this recipe?Let us know how it was!
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