Shrimp Taco's with Bacon

A couple weeks ago I was on a shrimp taco kick.  Craving them, I set off to browse through 5 or 6 versions and decide how I wanted to 'play with the recipes' to make them my own version.  This one caught my eye simply because it had... bacon?  Now, I'm a huge proponent of pairing bacon with seafood - it's a delicious combination; I just never thought about bacon on my shrimp tacos.  This recipe also uses corn tortillas, although my family prefers flour tortillas.  There are a few things to 'play with' in this recipe based on your own likes and dislikes and what you have on hand, but I wanted to get it saved into my recipe collection so I can pull it out when I make shrimp tacos again... hopefully soon!

Shrimp Taco's with Bacon

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



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.