For this recipe, warm corn tortillas are filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
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, or to taste
Instruction
- Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
- Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.
