Makes 1 Serving
Macros: 152 Cal, Fat 2g, Carbs 9g, Fibre 2g, Protein 26g
1/2 Tomato (diced)
1 tbsp Red Onion (diced)
1 1/2 tsps Cilantro (finely chopped)
1/16 tsp Sea Salt
1/2 Lime (juiced, divided)
1/4 tsp Extra Virgin Olive Oil
113 grams Shrimp (large, peeled)
1 1/2 tsps Taco Seasoning (divided)
1 tbsp Plain Greek Yogurt
1/2 head Boston Lettuce (peeled apart into leaves and washed)
In a small bowl, combine the tomato, red onion, cilantro, salt, and 1/2 of the lime juice. Mix and set it aside.
Heat the oil in a pan over medium heat. Add the shrimp and 1/2 of the taco seasoning. Stir and cook the shrimp for about two to three minutes or until they are cooked through.
Meanwhile, mix together the greek yogurt, remaining lime juice, and remaining taco seasoning.
Divide the shrimp and salsa between the lettuce leaves. Serve with the yogurt mixture and enjoy!
Leftovers: Refrigerate the shrimp and salsa in separate containers for up to three days.
Serving Size: One serving is equal to three to four lettuce wraps.
Dairy-Free: Use dairy-free yogurt.
More Flavour: Add bell pepper, green onions, refried beans, guacamole, jalapeno, and/or diced avocado.