INGREDIENTS:
1 Tomato (diced)
2 tbsps Red Onion (diced)
1 tbsp Cilantro (finely chopped)
1/8 tsp Sea Salt
1 Lime (juiced, divided)
1/2 tsp Extra Virgin Olive Oil
8 ozs Shrimp (large, peeled)
1 tbsp Taco Seasoning (divided)
2 tbsps Plain Greek Yogurt
1 head Boston Lettuce (peeled apart into leaves and washed)
DIRECTIONS:
In a small bowl, combine the tomato, red onion, cilantro, salt, and 1/2 of the lime juice. Mix and set it aside.
In a small bowl, combine the tomato, red onion, cilantro, salt, and 1/2 of the lime juice. Mix and set it aside.
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!
NOTES:
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 FLAVOR
Add bell pepper, green onions, refried beans, guacamole, jalapeno, and/or diced avocado.