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Chipotle Shrimp Tacos
SUBMITTED BY:
rvelasquez
PHOTO BY:
Piratefrog
"Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime."
RECIPE RATING:
Read Reviews
(31)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
Original recipe yield 12 tacos
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 ounce) package 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 chopped fresh cilantro
1 lime, juiced
salt to taste (optional)
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DIRECTIONS
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.
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.
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REVIEWS
Reviewed on Jul. 13, 2008 by
VHAFT99
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VHAFT99
Jul. 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!
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10 users found this review helpful
Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant...
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Reviewed on Apr. 6, 2008 by
Java_Girl
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Java_Girl
Apr. 6, 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!
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6 users found this review helpful
Awesome recipe! I made a few alterations, used whole onion, 1 lb of raw medium shrimp. Kept...
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Reviewed on Jun. 1, 2007 by Shelley L
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Shelley L
Jun. 1, 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.
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6 users found this review helpful
These were very good and easy to prepare. I used raw shrimp instead of cooked. I also put...
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Reviewed on May 19, 2008 by
TexCook
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TexCook
May 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!
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5 users found this review helpful
I made these for some friends last weekend, and they were very good. Three peppers isn't...
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Reviewed on May 16, 2008 by
Ashley
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Ashley
May 16, 2008
These were really great, my husband commented what a nice, fresh taste they had... love the lime in them!
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4 users found this review helpful
These were really great, my husband commented what a nice, fresh taste they had... love the...
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Reviewed on Dec. 28, 2007 by
Rebecca
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Rebecca
Dec. 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!
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4 users found this review helpful
My husband cooked this tonight and it was AMAZING! The one and only reason I gave it 4 stars...
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Reviewed on Mar. 6, 2008 by
Caroline C
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Caroline C
Mar. 6, 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!
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3 users found this review helpful
I made a couple of adjustments due to personal taste and what was on hand. I used canned...
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Reviewed on Aug. 11, 2008 by
cookhealthy
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cookhealthy
Aug. 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.
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2 users found this review helpful
These shrimp were so easy and quick to make. Of course, the hardest part is making and...
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Reviewed on Aug. 3, 2008 by Holly
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Holly
Aug. 3, 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!
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2 users found this review helpful
These were soooo good! They were easy to make. We figured out how important the lime juice was...
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Reviewed on Jun. 29, 2008 by BLONDEMAMA
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