Recipe: Chipotle Shrimp Tacos
Made these last night for dinner with my boo. He picked out the recipe and I was happy because they were pretty easy. “I could make these!” he exclaimed once I was done. They’re spicy, filling, cheap and easy. A perfect man meal (or one to make for your man):
Serves 2, with leftovers.
Ingredients
- 1/2 package bacon or turkey bacon, cut into small pieces
- 1 small onion, diced
- 2 pounds large shrimp - peeled, deveined, and tails removed
- 3 chipotle peppers in adobo sauce, minced (we couldn’t find these at the g-store, so we bought chipotle sauce - pretty much the same, just a smoother texture)
- 12 corn tortillas (we used fat free flour - the corn ones were all dried out. Not a great night for Whole Foods)
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- salt to taste
- 1 avocado (sliced thinly)
Directions
- In a large, deep skillet, fry the bacon over medium-high heat until evenly brown. Drain the bacon fat (there won’t be much if you use turkey bacon). 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 on both sides. Salt to taste, and garnish generously with cilantro.
- Heat tortillas either on an ungreased skillet (medium-high heat for 10-15 seconds) or microwave for 30 seconds or until warm.
- Fill the heated tortillas with the shrimp. Sprinkle with more cilantro, lime juice, and a few slices of avocado.
We also heated up some black beans, chopped up a jalapeno, some more cilantro, and then threw in half a lime and had that on the side. Muy bien!
Pic and recipe courtesy of allrecipes.com.
