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Butter Lettuce Wrapped Shrimp Tacos

The crunch and savory goodness of this dish will make it a weeknight go-to meal.

Makes 2 to 4 servings

  • 1 pound raw wild shrimp, shelled and deveined

  • 1 to 2 tablespoons homemade taco seasoning or GF alternative

  • ¼ cup Primal Kitchen mayonnaise (I prefer Primal Mayo because its eggs are pasture-raised and avocado oil contains very little sugar)

  • Juice of 1 lime

  • 4 cups shredded cabbage (from about 1/2 cabbage)

  • 2 tablespoons avocado oil or other high-smoke-point oil

  • 1 butter lettuce head, leaves separated

  • 1 avocado, pitted, peeled, and cut into small cubes

  • ¼ cup chopped fresh cilantro

  • Lime wedges, for serving

1.     In a medium bowl, coat the shrimp with the taco seasoning.

2.     In a large bowl, mix the mayonnaise with the lime juice and whisk until thinned. Add the cabbage and mix to coat.

3.     In a large skillet, heat the oil over medium heat. Add the shrimp and cook until pink and cooked through, 4 to 5 minutes.

4.     Place the lettuce leaves on a plate and use them as taco “shells,” layering in the shrimp, slaw, avocado, and cilantro. Squeeze the lime wedges on top and serve.


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