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.
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These are ridiculously delicious shrimp tacos. I adjusted the recipe to make 2 servings,...