I’ve begun a crusade to shake up what we eat in this house. First, I cleverly (maybe accidentally) snuck mutton into BBQ sandwiches. Hey, the picture on the package looked like beef! Then, I began introducing shrimp into our weekly lineup of beef, pork, chicken, bacon and cheese.
Matt isn’t such a huge fan of seafood, but scarfed these shrimp tacos down and asked for more. Winner!
Chipotle Shrimp Tacos
This recipe begins, as all good recipes do, with bacon.
Chop 4-6 slices of American style bacon. Brown in a pan, and remove to paper towels to drain. Add a quarter cup of chopped onion to the bacon fat and saute until translucent. Throw in a pound of shrimp mixed with 2-3 chopped chiles in adobo and their sauce. Saute until shrimp are pink and curled, about 5 minutes. Add back the reserved bacon.
Serve on warm corn tortillas with avocados, queso fresco, and lime.
Bonus! Easy-peasy way to warm tortillas! I always find that when I warm tortillas one at a time in a skillet, the first tortillas are cold by the time the last ones are done. And I don’t have a microwave. So here is how I warm my tortillas:
Lay one tortilla in a warm skillet or on a baking sheet in a warm oven. After 30 seconds, lay another tortilla on top of the warmed one and flip both. Wait another 30 seconds and add another tortilla and flip the whole stack (this is best accomplished by hand). Continue to add cold tortillas to the stack and flipping the stack until all tortillas are warm. The first tortillas end up in the middle of the stack, keeping them warm and soft.
This is most easily done in the oven, but be aware that if your stack becomes uneven, the tortillas that stick out may crisp around the edges.