Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!
Read MoreHere's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!
These shrimp were so easy and quick to make. Of course, the hardest part is making and prepping the items to put with it and shelling the shrimp. I made fresh corn tortillas and fresh guacamole as well as Best Black Beans from this site. A fresh pico de gallo or salsa to go with it would have even been better.The fresher the shrimp the better these tacos will be. Be sure to keep moving the shrimp around so that the bottom ones do not get too done too quickly. Do not cook the shrimp too long as they will get tough. Also use a high quality, robust flavored bacon for best flavor. I was able to cut down the quantity of the bacon to 8 oz and still had enough flavor and pieces to go with the shrimp. Great recipe! Thanks for sharing...my husband gobbled it up and thanked me profusely.
My husband cooked this tonight and it was AMAZING! The one and only reason I gave it 4 stars instead of 5 is because he used only 1 chipotle pepper instead of 3. I really love spicy foods and have a pretty high tolerance for spicyness and the 1 pepper made this dish firey hot! I would not have enjoyed it if it was any hotter. We will definitely be keeping this recipe to use again. Thanks!
I made these for some friends last weekend, and they were very good. Three peppers isn't enough, though. I used five and everyone's opinion was they probably needed two more. Still, a fun and easy dish!
These were soooo good! They were easy to make. We figured out how important the lime juice was to this recipe when we prepared one taco with and one without. The one without the lime juice was pretty spicy. The one with was neutralized and really, really good!
Awesome recipe! I made a few alterations, used whole onion, 1 lb of raw medium shrimp. Kept everything else the same and my family devoured this one!
I made a couple of adjustments due to personal taste and what was on hand. I used canned chipotle sauce (minus the chiles) that was left over from another recipe this week. I also marinated the shrimp for about 6 hours in the juice of half a lime. I had mine without cilantro, and really liked it. Husband had his with, and thought it was good but not great. Thanks!
These are ridiculously delicious shrimp tacos. I adjusted the recipe to make 2 servings, using about 12 ounces of peeled and deveined raw shrimp and kept them whole instead of cutting them in half. I think I will cut them into pieces or halves the next time I make them because the tacos were a little difficult to eat left this way. I marinated the shrimp in a little fresh lime juice and some of the minced chipotle chilies, along with some of their sauce, for about 1 hour. After crisping the chopped bacon, I removed it from the pan and saved for topping the tacos. I also added 2 minced garlic cloves, which I briefly sautéed with the onion. Then the shrimp and the rest of the chipotles went in to cook until the shrimp were perfectly pink. Along with the reserved crispy bacon bits, I also topped the tacos with chopped fresh cilantro, sliced avocado and a crema sauce I prepared using sour cream, chopped cilantro, fresh lime juice and a pinch of salt. I found the heat of the dish just perfect.
These were very good and easy to prepare. I used raw shrimp instead of cooked. I also put more Chipotle peppers, but that made them very hot. My whole family really enjoyed them and I will definately be making this again.
Really light and fresh, and just the right kick of spice! I heated the tortillas until slightly crispy, and topped with pico de gallo! Both my fiance and I really liked these!
WOW...just WOW. Awesome recipe. Don't change a thing. Thanks rvelasquez for sharing this one.
These were really great, my husband commented what a nice, fresh taste they had... love the lime in them!
Awesome!!! Love the salty bacon, the smokey shrimp, and the tart lime. These had just the right spice and were not too hot. I can't wait to make these again.
Husband thought this was going to be just another shrimp taco, but he raved about how good these were. I used less bacon, used red onion, used only one pepper from the adobe sauce,but milked the peppers. We used whole wheat tortillas and added avocado slices. We also made the tomato cucumber salad which tasted great on the taco as well as the side dish.
This was pretty spicy for my husband and I, so I added 3 roma tomatoes and some shrimp bouillon, wow, this was amazing!!!! We did leave out the cilantro(didn't have any).
We thought that this was missing something. If I make it again I will tweak it and possibly leave out the bacon. Not sure why this was just averaqe recipe for us.
Very good, I made exactly as written but only had flour tortillas on hand. It was just the right amount of spicy too. Will make again
UPDATE: MADE THESE AGAIN WITH A MUCH BETTER OUTCOME THIS TIME AROUND. I FRIED MY ONION AND BACON TOGETHER, DRAINED WELL AND THEN PROCEEDED AS DIRECTED. I REALLY THINK THIS MADE A HUGE DIFFERENCE. I ALSO SERVED THIS IN SIFT CORN TORTILLAS AND GARNISHED WITH CILANTRO, AVOCADO SLICES AND A GENEROUS SQUIRT OF FRESH LIME JUICE. DO NOT SKIP THE LIME. IT NOT ONLY WILL KEEP YOUR AVOCADO FROM BROWNING (SHOULD YOU DECIDE TO ADD IT), IT DIES DOUBLE DUTY TO HELP NEUTRALIZE THE HEAT! FANTASTIC!!! I'm not sure about these. On the contrary, my hubby couldn't get enough! For me, the flavor of this was very one-dimensional. Surprisingly, I couldn't taste the bacon at all or, for that matter, any smokiness from it (which, to my surprise, my huby RAVED about). All I could taste was underseasoned shrimp and a bit of bite from the chipotle pepppers every now and then. NOTE: I found 3 chipotles and a few t chipotle sauce to be spot on. Sometimes, I'd get a SUPER hot bite, but most of the time, the heat was palatable. Since my hubby is BEGGING me to make these again, I feel it's not fair to give up altogether, but it will be a while before I do. Served on tostada shells with fresh pico de gallo, cubed avocado and chopped cilantro garnishes and black beans / Mexican rice on the side. Of course my hubby thinks this is the best thing I've ever made (he bragged about our meal to all of his co-workers hahaha)! Thanks anyways, rvelasquez. :-)
A great quick and easy recipe. I made a HUGE mistake the first time around though. Instead of putting just ONE chipotle chile in it..i put like 5. OMG do not do this! AND I added jalapeños. See..I love spicy foods...but I didn't realize the adobo sauce is spicy and so when mixed with jalapeños..it is way too hot!!!!!! So just put in ONE chipotle chile...cook down the onion so they are sweet. My version: I add in the chipotle chile, sun dried tomatoes, onion, (turkey bacon optional) and add the cilantro at the last minute so the cilantro flavor isn't cooked down and stays fresh. Very delish!
Family loved them, I will review again when I get to try them but everyone had seconds so must of been pretty tasty.
What a fabulous taste. We only had about a pound of shrimp, and that was still PLENTY for my family of 5 to eat until we were full.
Delicious - and spicy! I loved the bacon, shrimp and chipotle together, a combo I had never tried. I added a little lime juice to combat the dryness. I served this with avocado, which helps break the heat and was a great texture with the shrimp. Thanks for the recipe!
This was excellent with a few changes. First, I have no idea why anyone would use cooked shrimp. Throw in raw shrimp halved the long way (through the vein) about 2/3 of the way through the onion cooking. As soon as the shrimp is cooked, add chipotle. Here's the second thing. With the chipotle, add some cream. How much? Just enough to make it creamy, but not enough to make it sauce-like. Third, cook the tortillas in some oil, they taste a whole lot better. Once all that is done, it's a five star recipe.
The men folk raved and raved about this one. Both "Seafood Teen" and "Habanero Husband" found this to be completely delicious. Using 3 chipotles makes it awfully hot (at least with the brand I used) so test after one and add more if you want it hotter. I used precooked bacon and just warmed it in the pan before adding the onions. Two of us liked it even better with a touch of sour cream on top. It added a great creamy touch.
This was fantastic!! We only had flour torts on hand. But the filling was awesome. I put one extra pepper and a little more sauce from the can.
I skipped the bacon because it doesn't seem to go in tacos (in my opinion) and because I didn't think it would need it with all the smokey flavor of the chipotle peppers. I think I made the right decision after tasting the tacos. I added guacamole and sour cream and served the tacos with a salad of shredded lettuce and pico de gallo. It was very tasty but my husband thought it was all a tad too hot. Would probably make again.
I made this dish as written (except I cooked the onion and bacon together at the same time and marinated the shrimp in the chipotle and adobo sauce for 1 hr beforehand). My hubby LOVED this!! He said it was kinda like something from a good Mexican restaurant. I gave it 4 stars because, for me personally, the shrimp was missing something. Can't put my finger on it but it didn't WOW me. It was still good though and I enjoyed my meal a lot. After trying as is, I decided to add guacamole and some crumbled cotija cheese to my tacos. YUM!!! That definitely helped make this meal wonderful to me. Will definitely make this again. (By the way, don't skip the lime juice... it adds yumminess. Hubby tried without and with lime and he liked it with lime best.)
These were pretty tasty! I just thought the tacos could have had more in them than just the shrimp so I added avocado and rice that I already had made. Very good flavors!
We enjoyed these very much, even my son said they were "awesome". I minced up two chipotle peppers, seeds and all with some of the adobo sauce and squeezed two small fresh limes over it. Marinated the shrimp in that for about an hour before cooking. I felt it was just the right amount of heat. My husband got into the bacon for breakfast in the morning so I only had four slices of thick bacon, but really that was plenty and I enjoyed the little crunches of bacon, but didn't feel so guilty about eating so much fat....heck the recipe calls for almost a lb. of bacon. I didn't have any corn tortillas, so used taco sized flour tortillas. But I would think corn would probably taste much better, and flour got kind of sloppy to eat with. Or you could do like my son did and wrap it like a burrito. Served with Best Black Beans on AR.
Wife would prefer to try this next time without the pepper. It has a bit of a kick to it.
This recipe is awesome! I ended up using 4 chipotle peppers as we like spicy plus the chipotles were a little on the mild side. I filled the tacos with the shrimp mixture, topped with Spicy Southwestern Slaw & chopped cilantro, and served with Lime Cilantro Rice. Amazing good! The family said I had to make this one again soon! Thanks for the great recipe!
Good stuff! I cut recipe in half and used 2 chipotles, pretty darn spicy- which I like but my partner said was a little too spicy- he thought one would have been enough. Really easy, quick to prepare and delicious!
This was great! I did cut the recipe in half, used 1 1/2 chipotles, and yes - it was pretty spicy (but just right). I used sliced avocado and a tiny bit of mexican cheese to top the soft tacos. Very good - will absolutely be making this again!
this was a great tasting taco couple things i did different i marinated shrimp with adobo sauce and lime juice...i did not add anymore chipotle's to the shrimp as it was hot enough, but if you like it REALLY hot, then add more... and before assembling it all together i spread a mixture of sour cream, 1 chipotle and lime juice, little sugar added and spread that on a flour tortilla, added a little red cabbage, and wrapped it all up.... very very good, i will be making this again and again outstanding!!!!!
Wow--I rarely rate a recipe with five stars but this one was a pleasant surprise. I made the recipe exactly as is although I may have cut down on bacon by a third. I was very leary of using bacon in the recipe but it added a tremendous flavor. I used three peppers which I thought made it with some heat but did not over power them. I also used the cilantro and the lime as suggested which were a great addition. As an extra topping, I sliced avocados and had colby-jack cheese as a choice if my family wanted it.
We really enjoyed these. My kids, of course, kept saying they wish the tortillas were flour. I used frozen shrimp and fresher would have been much better. The lime and cilantro made them fabulous.
This was delicious! Used 1lb shrimp and 1 pepper with a teaspoon of sauce. Then made the Cilantro cream sauce with more peppers and sauce. Perfect touch heat!
These were AWESOME!!! I have never had shrimp tacos before and we LOVED them! I made a coleslaw to go in them too. Surprisingly the chipotles were pretty subtle in this and I even added about a teaspoon or 2 of the adobo sauce. It's a good thing though because my husband and I don't care for a really strong flavor of chipotle. The lime squeezed over the top is a must! VERY good tacos ;)
I loved these! they were very spicy and delicious. With all the bacon, they are a little high in fat, so I need to come up with a way to keep the amazing flavor, but reduce the fat.
These were amazing! I used thick cut Amish-market turkey bacon since I don't eat pork. I also modified this to grill since it was way too hot for cooking inside. I marinated the shrimp in the chipotle, lime and cilantro while I soaked skewers. Then I threaded the shrimp, wrapped in bacon alternated with quartered onions and grilled til the shrimp were done. I tossed the tortillas on the grill for a few minutes to warm them and then squeezed extra lime on the plate of shrimp. WOW!
I was very surprise by this dish. The tacos came out bite-sized & delishous; would be great finger-food for entertaining. As written, there is a pretty strong spicy kick (almost too much for my wife)
Made these for the Superbowl, they were good, but I think I am going to opt for flour tortillas instead of corn the next time.
Marinated the shrimp in lime juice, garlic, adobo sauce overnight. Fried up the bacon, onions, and shrimp together. Decided to use crunchy corn shells instead of the soft corn. The cilantro and lime topped it off perfectly. Will be making this again. Excellent flavors!
These shrimp were amazing! I used chipotle sauce instead of the peppers in adobo because of cost, but it coated all of the shrimp nicely. The bacon brought in a smoky taste and the onion added a hint of sweetness. The only other thing I would change would be to serve this ove rice. The tortillas were to bulky for my and masked the flavors of the shrimp.
Pretty good. Did use avocado & roma tomatoes to garnish with. I do think next time though, I'll use taco shells instead.
These are delicious! I did not have the chipotle peppers, and I made the sauce from the "Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini" recipe to serve with it along with some chopped cherry tomatoes and avocado. They were a HUGE hit. My husband said they were my best ever. Not bad for stumbling on this recipe while searching for something to do with my leftover cooked shrimp. (Btw, I cooked my shrimp by boiling them for just a few minutes. When they were done, I added a little bit of lemon juice.) Fortunately the shrimp didn't become overcooked when I added them to the bacon, but I was careful not to leave them on the heat for too long. Make 'em - they're great!
Awesomely delicious! This is a definite keeper! I followed the recipe almost exactly. However, I followed the advice of some of the other reviewers & cooked the shrimp myself. I felt I had more control over the finished product this way & didn't have to worry about the shrimp getting overcooked. I also sliced some avocado to put in the tacos. It was a fabulous addition. My family loved this dish!
reduced the amount of bacon sautéed 1/2 and deep fried the other 1/2 and both were very good. Little spicy but great flavor.
My SO and I made these tonight and they are fabulous! I followed the recipe and only added a few spoonfuls of the adobo sauce from the canned chipotles. We prefer flour tortillas warmed on a cast iron griddle. We had it with fresh steamed broccoli on the side and added slices of avocado and tomato to the tacos. We also topped the tacos with homemade roasted tomatillo salsa..... I'll be making these again soon!
I was a bit nervous about using chipotle peppers since I dont like very spicy foods, but these were very good. I cut the recipe in half and used frozen cooked medium shrimp and only one pepper. I also used packaged bacon bits. In addition, I made chipotle mayo to smear on the tortillas before adding the shrimp mixture. Avocado would have put this over the top, but I didnt have any....next time!
I went with 16 ounces of bacon, added chopped yellow and red peppers, and doubled the chipotle peppers. Also, sprinkled cheese on this and added source cream as a finish. YUM!
these were definitely a hit for a party! the bacon and heat of peppers were perfect foil for fresh shrimp. delicious on corn tortillas w/ fresh cilantro, onion, and lime crema.
Really really good! I followed the advise of another reviewer and marinated the shrimp in the adobo sauce with juice of 2 limes for about an hour. Did everything else the same as the recipe. I used three chilies and it was plenty hot for us!
i made this recipe just as it said and it was awesome! There wasn't a drop left! Loved it.
We made this last night and it's excellent. We added feta cheese on a few of the tacos and i think it was even better. Will make again!
Got mixed reviews on these. If you don't want them too spicy, cut down on the chipotles and use more adobo sauch instead.
I made these last night and they were great. I did however use raw shrimp and saute them after the bacon and onions in a little of the bacon grease which gave it a good flavor. My husband said it was a keeper! Great Job!!!
These were really good! Just incredibly spicy. Prep time was significantly longer for me, though, as I had to fry all the bacon and I didn't have precooked shrimp. I served with rice on the side.
I am in LOVE with this dish! When the shrimp and onion were done cooking, I added the lime, cilantro, and some chunky salsa to the pan to heat them. I ate it in a whole wheat tortilla. Perfection! Thanks for the amazing recipe, rvalesquez!
Great recipe! I made a few adjustments but all in all I folowed it exactly and have no complaints. I baked the bacon in the oven, used the grease for the shrimp and then crumbled the crisp bacon over the top of the tacos. This one has endless possibilities. Thanks for the great recipe!
These were absolutely delicious! The only changes I made were using flour tortillas instead of corn (personal taste) and cutting down on the peppers (hubby isn't a fan of spicy). Otherwise I followed the recipe exactly and it was quick and fantastic.
These were awesome and loved by all!! They were a little spicy for me but my husband loved it! Can't wait to try it again!!
I really liked this recipe. For some reason mine came out a tad salty but i did halve the recipe so maybe that was the problem. Next time i will make the whole recipe and rate again. All in all good recipe. We added avocado, tomatoes, and lettuce.
This is one of my favorite recipes. Just be careful with the chipotle peppers - sometimes they are very spicy and other times much more mild! Nothing better than these little shrimps with fresh guacamole tucked into a fresh, homemade tortilla.
These were great. I used 2 chipotle peppers because we like spice and added some avocado in the tacos. Yummy. Will make again.
Not much flavor considering all the ingrediants. The corn tortillas fell apart when I stuffed with the shrimp mixture. I added a black bean and corn pico salsa and avocado for flavor, but it was still pretty bland. I think marinating the shrimp would have helped. Not a bad meal, just not what I expected.
Love this reipe.I suggest just marinating the shrimp in the sauce and some lime juice for 30 min. Came out with just the right amount of heat without the chipotle peppers.
wonderful flavor!! only made with 2 peppers and it needed a little sauce mixed in. will make again soon.
DELISH...as is, but the next time, I will leave out the bacon. I will marinate the shrimp in the adobo/or chipolte sauce. blend together sour cream, cilantro and lime juice (blender). Saute shrimp til they are ready, place on tortilla and top with a dallop of sr. cream mixture...
Since we recently discovered we love chipotle, I've been making recipes that include it. This dish did deliver great chipotle flavor, but it had a few flaws. The biggest problem was that the shrimp mixture got very juicy. The juices were the most flavorful part of the dish, but if you put them on the taco they would make the tortilla mushy. So we kind of ended up eating it as a soup instead. A more minor problem, related to the first, was that the bacon was soggy. I'll keep this recipe in mind the next time I want a flavorful soup. I will add some vegetables and sprinkle bacon on top instead of stirring it in.
These were very good. I did make a couple changes though. I used a heaping tablespoon of diced jalapenos, because that's what I had on hand. I also added a can of black beans and omitted the bacon to lower the cholesterol. Topped them with shredded lettuce and tomatoes. It was quick, easy and good!
Loved it!!! Used 1lb (approximately 40 shrimp) of frozen shrimp, 8 oz of bacon, and 2 chipotle peppers. I thought the spice level was just about right, though we love spicy and I cook with chipotle in adobo frequently! This created 8 tacos, 5 shrimp per taco. Added cilantro, more onion, shredded cabbage, and a squeeze of lime, delicious!!
These tacos were great. I made them exactly like the receipe said to except that I added more peppers (3 of us like things spicy). I also made some in a separate pan without the onions and peppers for my picky eater and he loved it. What can go wrong with bacon and shrimp in a taco shell!
They are soooo good. Left out the chipotle due to my spouse not liking spicy food and they are awesome!!!
We tried this the other night! It was very good! I added Avocado to my topping! Delish!
The flavor of this recipe was fantastic! Very spicy so not for the faint of heart! It also works well with fajitas!
it was too spicy for my husband and myself.... Although My husband forgot to bring me bacon and i subsituted it for hot dogs just chopped it was great except it was soooooooooo spicy!!! next time i think i need to add less chipotles
Best seafood tacos I've ever had!!! I used a little more than 3 peppers to spice it up some more and it definitely had some heat. Great flavor.
This was very good, but very spicy and my family likes spicy. Next time I will cut back to one chipotle pepper in adobo. I also served this with a homemade salsa verde.
Wow. I made this with no bacon, sauce only from 1 can of chipotle, and 2lbs shrimp. I sauteed onion first then added shrimp. Served with avacado, lime, cilantro. Awesome and easy!
So good! I never would have thought to add bacon to shrimp tacos, but this is the only way I'm doing it from now on. Thanks!!
O-M-G!!!! These were fantastic! I followed the recipe exact except that I didn't use the cilantro...I just do not like the taste of it. You definitely need to add the lime juice..it enhances the flavor of the tacos. I also added a few tablespoons of the adobo sauce to the bacon mixture as it was cooking. Great smoky/spicy flavor. I served them with guacamole and sour cream. This recipe is a keeper!! Thank you!!!
deeeeee-licious! I added about a teaspoon of cumin to shrimp mixture to kick up the mexican-y-ness. I also mixed in the chopped fresh cilantro. I served my tacos with lt. sour cream, chopped onions, MORE chopped cilantro, and sliced avocado. Kids (3 & 6) and hubby LOVED this meal. Although it is firmly ensconced in my 'yummy-box', I am going to try it with HALF the bacon so's I don't feel guilty about serving it (often) to mi familia... Thanks rvelasquez.
Quite disappointed. This was VERY spicy...too much for me. very "one note" for me b/c of the spicyness. I won't make it again.
Turned out really good. Before making it my dad and brother were skeptical about Shrimp Tacos. They liked them after they eat them. I didn't have the peppers, I used some good quality salsa instead. It was very juicy.
These are delicious! I added some garlic when cooking the bacon+onions, then added diced avocados and a squirt of chipotle mayo to the tacos. They had some heat but they were really tasty, will be making these again!
Yikes. I had high hopes for this b/c of all the great reviews but this just wasn't good. Not sure if it was the adobo sauce stuff or the bacon but it just didn't mesh well together.
Yummy! I ate so much! The lime and cilantro was key. I only used 2 small peppers and all the sauce in the chipotle can. The three would not have been too much. I added garlic powder to give it a little extra kick. I recommend it!
was delish, but wow are those peppers hot!! (and i cut it back to 1/2!!) would be a great salad topping as well, instead of tuna or chef salad. i am having the salad today with a homemade smokey buttermilk ranch dressing in about 1/2 hr!!
I don't know, I was expecting something fresh and vibrant, and it just came out kind of muddled. I think 12 oz of bacon was way too much. Also based on other reviews cut the chipotle pepper down to just one, and I scraped the seeds out of it. Thank goodness! It was perfectly spicy with just the one, it would have been way too hot with more.
