Ingredients:
For the Taco Shrimp:
500g shrimp, peeled and deveined
⅓ cup olive oil
1 packet taco seasoning
Juice of 1 lime
For the Fresh Salad Mix:
200g cherry tomatoes, diced
½ small onion, finely chopped
½ cup sweet corn (canned or cooked)
¼ teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
For the Avocado Mash:
2 ripe avocados
Juice of ½ lime
Salt, to taste
For the Lime Yogurt Sauce:
170g sour cream or ¾ cup Greek yogurt
Zest and juice of ½ lime
½ teaspoon sugar
To Assemble:
Butter lettuce or romaine leaves (washed and dried)
Directions:
Marinate the Shrimp:
In a bowl, combine the shrimp with olive oil, taco seasoning, and lime juice. Mix well and refrigerate for 30 minutes to allow flavors to infuse.
Sauté the Shrimp:
Heat a skillet over medium-high heat. Add the marinated shrimp (along with the remaining marinade) and cook for 4–5 minutes, or until the shrimp are pink, curled, and cooked through. Set aside.
Prepare the Salad:
In a separate bowl, mix together the cherry tomatoes, chopped onion, sweet corn, garlic powder, olive oil, and parsley. Season with salt and pepper. Toss to combine and set aside.
Make the Avocado Mash:
In a small bowl, roughly mash the avocados with the lime juice and a pinch of salt. Leave it chunky for texture.
Whisk the Lime Sauce:
In another bowl, whisk together the sour cream or Greek yogurt with lime zest, juice, and sugar until smooth and creamy.
Assemble the Wraps:
Lay out the lettuce leaves. Add a spoonful of avocado mash, a generous portion of salad, a few shrimp, and a drizzle of lime yogurt sauce on each leaf.
Serve Immediately:
Serve as a light meal or appetizer. Best enjoyed fresh and chilled!
Nutritional Information:
Kcal: 280 kcal per serving | 
Servings: 4 servings