Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. 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.

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  • Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

Nutrition Facts

376.6 calories; protein 41.9g 84% DV; carbohydrates 26.2g 9% DV; fat 11.1g 17% DV; cholesterol 315.7mg 105% DV; sodium 830.3mg 33% DV. Full Nutrition

Reviews (268)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2008
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 More
(443)

Most helpful critical review

Rating: 2 stars
02/24/2012
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. Read More
(2)
365 Ratings
  • 5 star values: 237
  • 4 star values: 99
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
07/13/2008
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 More
(443)
Rating: 5 stars
08/11/2008
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. Read More
(91)
Rating: 4 stars
12/28/2007
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! Read More
(71)
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Rating: 4 stars
05/19/2008
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! Read More
(27)
Rating: 5 stars
08/03/2008
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! Read More
(25)
Rating: 5 stars
04/07/2008
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! Read More
(25)
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Rating: 5 stars
06/01/2007
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. Read More
(15)
Rating: 4 stars
03/07/2008
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! Read More
(15)
Rating: 5 stars
05/06/2013
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. Read More
(13)
Rating: 2 stars
02/24/2012
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. Read More
(2)