Chipotle Shrimp Tacos

Tacos are awesome. I will brook no opposition to this statement. Unless you don’t like tacos. But we can still be friends.

Does Taco Tuesday sneak up on you? Never fear. This taco recipe is quick and easy and likely uses ingredients you have in your kitchen already. Didn’t thaw the frozen shrimp? Drop them in cold water and they will soften right up in no time at all. Plus the chipotles bring just a bit of heat to the party. And who doesn’t like a taco party?

SOFTWARE

·         12 oz. bacon, large dice

·         1/2 yellow onion, medium, diced

·         2 lbs. shrimp, medium to large, peeled, deveined, tail removed

·         3 chipotle peppers in adobo sauce, diced

·         Flour or corn tortilla

·         Tartar sauce (optional)

METHOD

1.       In a large skillet over medium heat, cook the bacon until it turns brown but before it gets crisp. Drain away the bacon fat, leaving the bacon in the skillet.

2.       Add the onion and cook for 5 minutes.

3.       Add the shrimp and chipotles, stirring to combine. Cook until the shrimp are no longer pink.

4.       Heat the tortillas in a skillet or the microwave.

5.       Using a slotted spoon, add the shrimp mixture to the tortilla and top with tartar sauce (or another sauce of your choice).

6.       Enjoy.

VARIANTS

You can leave out the chipotle peppers if that isn’t your thing. If you use corn tortillas, I recommend doubling up to avoid breaking and tearing. Cilantro and lime are also pretty good on top, but some people don’t like it. Let everyone do their own for maximum happiness.