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Friday, August 15, 2008

Chipotle Shrimp Tacos

1 (12 oz.) package of bacon, cut into small pieces
1/2 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 fresh choppped cilantro
1 lime, juiced

1. In a large, deep skillet fry the bacon over med-high heat until evenly browned. Drain the fat from the bacon. Add the onions to the pan with bacon and cook 5 minutes or until onions are translucent. Stir in shrimp and chipotle chiles. Cook 4 minutes, or until heated through.
2. Heat tortillas, fill with shrimp mixture and sprinkle with cilantro, lime juice, and salt.

*for those who don't like spicy food, this recipe is still really good w/o the chiles in adobo sauce.

Thanks to my sister Megan for this recipe!