Shrimp Fajita Lettuce Wraps with Lime Crema and Crunchy Chips

These shrimp fajita lettuce wraps are a fresh and flavorful twist on classic fajitas. Instead of tortillas, you get crisp lettuce cups filled with seasoned shrimp, sautéed peppers and onions, melted cheese and a tangy lime crema. Crushed blue corn tortilla chips add the perfect crunch in every bite.

This one-pan meal comes together in just 20 minutes, making it ideal for busy weeknights. It’s light yet satisfying, packed with protein and veggies and sure to become a family favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Core, deseed and finely dice the green pepper. Zest the lime and quarter it. Trim and discard the root end from the lettuce; separate the leaves. Gently crush the tortilla chips in their bag into small pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion, green pepper and shrimp. Season generously with salt and pepper. Cook, breaking up the shrimp into pieces, until the shrimp is lightly browned and the onion is slightly softened, about 4-5 minutes. Add the fajita spice blend and cook, stirring, for 30 seconds. Stir in the beef stock concentrate, ½ teaspoon sugar and 1 tablespoon water (for 4 servings: 1 teaspoon sugar and 2 tablespoons water). Cook, stirring occasionally, until the shrimp is cooked through, 2-3 minutes more.
3. Meanwhile, in a small bowl, combine the sour cream, lime zest and juice from one lime wedge. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
4. Remove the pan with the shrimp filling from the heat. Sprinkle the Mexican cheese blend evenly over the top. Cover the pan and let it sit until the cheese melts, about 1-2 minutes.
5. Divide the lettuce leaves between plates. Fill each leaf with the shrimp and cheese mixture. Drizzle with the lime crema and sprinkle with the crushed tortilla chips. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute the shrimp with chicken, beef or tofu. Adjust cooking times as needed to ensure the protein is cooked through.

What can I use instead of sour cream for the crema?

Greek yogurt or a dairy-free yogurt alternative works well as a substitute for sour cream.

How do I store leftovers?

Store the shrimp filling, lettuce and toppings separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp.