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Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Ingredients
- 1 (12 ounce) package bacon, cut into small pieces
- ½ 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
- 1 pinch salt to taste
Directions
Step 1
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.
Step 2
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 377 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat3g | 17% |
| Cholesterol316mg | 105% |
| Sodium830mg | 36% |
| Total Carbohydrate26g | 10% |
| Dietary Fiber4g | 15% |
| Total Sugars1g | |
| Protein42g | |
| Vitamin C9mg | 47% |
| Calcium114mg | 9% |
| Iron6mg | 32% |
| Potassium543mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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