Warm corn tortillas with spicy chipotle shrimp inside with lime, onion, and cilantro on top.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 12 tacos |
Ingredients
- 1 (12 ounce) package bacon, cut into small pieces
- ½ onion, diced
- 2 pounds large cooked shrimp – peeled, deveined, and cut in half
- 3 chipotle peppers in adobo sauce, minced
- 12 corn tortillas
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- 1 pinch salt to taste
Instructions
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 316 mg |
| Dietary Fiber | 4 g |
| Protein | 42 g |
| Saturated Fat | 3 g |
| Sodium | 830 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome!
Only 4 stars because for us it was pretty hot and I only used 2 peppers. I think would be good with no peppers and just use the sauce. I (barely) marinaded the shrimp in the sauce w/peppers for a few minutes while I cooked the bacon and then onion and prepped the rest. Added avocado and shredded cheddar. Will try again and adjust peppers for our liking.
My wife and the whole family love these.
This meal was totally enjoyable I Followed the recipe and ate it all myself the bacon gives it a very unique flavor so I would recommend probably using good bacon and I would probably increase the onion content other than that I loved it.
I took out the chipotle peppers and just used the adobo sauce in the mixture. Next time I make it I would not add the lime juice.
Made it tonight, awesome! Used frozen cooked shelled shrimp with tail on. Removed tail and cut in half. Found 7 oz can of Chipotle Peppers in Adobo sauce, pulled out 4 peppers and diced up with sauce, which was maybe half can. Perfect spice for us. Followed everything else as directed. This is a keeper and will be served at next party we host.
I added lettuce and cocktail sauce
Easy and delicious!! Personally less adobe and more lime and add the salt. Otherwise perfect!!
Yay! What a nice way to use up all the shrimp I bought for lent (kids were getting sick of variations of pasta fresca with shrimp…) Very tasty, I did follow one reviewers recommendation to marinate the shrimp. Because of my kids, I didn’t add any actual peppers, but just used the adobo sauce, which was plenty spicy, but obviously that’s per your preference. I cooked the bacon and onions separate and then cooked the marinated shrimp in the bacon grease for 4 minutes. Warm corn tortilla, shrimp, pico, cilantro, bacon/onion, squeeze of lime, dash of salt, 2 thin slices of avocado–that’s how we served ours and they were perfect! SUPER fast, SUPER easy, SUPER delicious!
I made half of the recipe, as written, because I only had 1 lb. of medium shrimp. I think I should’ve used more adobo sauce because it seemed too dry in the end. Next time I will try using flour tortillas, since, even though I prefer corn tortillas, they don’t hold together. I thought these tacos had a good flavor and really liked the tang of lime juice.
Corn tortillas fell apart too easily -I think flour tortillas would work just fine. I would cut the chipotle peppers down to 1 or 2-was too spicy for my taste. I would also add lettuce or shredded cabbage for texture .
All good. I make a mango salsa(see salmon with mango salsa) for all my seafood tacos and it complimented very well.
Good recipe but I found it a little plain so I added a chipotle aioli to it. Worked out really nice.
Really good but beware the chipotle peppers in adobe sauce are kickin!! Don’t have to use a lot!
Excellent!!! Made as written but omitted the bacon. Served w/shredded lettuce, avocado, sour cream and pico.
I Had no chipotle in adobo sauce . Didnt think to just use jalapenos and then add chipotle space. I got a more mild pepper instead. Next time, I will def use jalapenos or the chipotles. It was great but could be more spicy without them. I would probably use only half the bacon next time to be healthier.
My husband I both loved this. Although, it was a little spicy for the kids. Next time I’ll reserve a portion or two to another pan and cut back on the adobe peppers. Will definitely make this again.
#Tacolove #allrecipesallstarscanada I loved this recipe. Other than omitting bacon, I followed the recipe as written
I’ve made this recipe countless times. The first time I made it, I included the bacon and we felt the bacon flavor was overpowering the shrimp (and we do love bacon!). So now, I skip the bacon (and the mess!) and make the recipe as instructed. It’s delicious every time. I found the chipotle peppers can vary in heat so sometimes 3 are VERY hot, and sometimes 3 are fairly mild. Either way it’s delicious. We also top our tacos with avocado.
Really easy and good. Not sure I would miss the bacon if it weren’t there, however I did leave a bit of the bacon drippings in the pan. Served very simply with sliced avocado, lime wedges and a bit of lime crema sour cream (just sour cream mixed with lime juice and a little cumin). We’ll be having this again.
Fabulous! Cant wait to have it again ??