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Blackened Shrimp Taco Lettuce Wraps

Blackened Shrimp Taco Lettuce Wraps


2 lb (21-25 count) cooked shrimp, peeled and deveined

2 Tbsp olive oil

⅔ Cup crema mexicana or sour cream

2 avocados, sliced

1 jalapeño, diced

1 fresno chili, diced

⅓ Cup loosely packed fresh cilantro leaves, coarsely chopped

8 – 12 romaine lettuce leaves

1 lime

2 Tbsp Cali’s Blackened BBQ Rub

1 Tbsp Tequila Lime BBQ Rub

  1. In a medium bowl combine 1 Tbsp olive oil, Cali’s Blackened BBQ Rub, and shrimp. Mix together until shrimp is entirely coated with seasoning.
  2. Heat 1 Tbsp of oil in skillet over medium-high heat for 1 minute. Add shrimp and cook 2-3 minutes on each side until cooked through.
  3. Turn off heat and finish with a squeeze of lime.
  4. Meanwhile, in a small bowl combine crema or sour cream with Tequila Lime BBQ Rub and stir to combine.
  5. Assemble wraps: Add avocado and shrimp to lettuce, drizzle with Tequila Lime crema, and garnish with cilantro, chilis, and jalapeño. Serve and enjoy!
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