Chipotle Shrimp Tacos

You know a recipe is good when you've made it once for yourself, once for your friends, and again for visiting family all within two weeks! This has been a favorite in the Meeks' household for a few years now. It's quick. It's simple. It's full of flavor. And it tastes DARN good with a homemade margarita!

CHIPOTLE SHRIMP TACOS

Ingredients:

• 5 oz low sodium bacon, chopped
• 1/2 onion, diced
• 1-2 tsp cumin
• 1 tsp garlic powder
• 2 lbs raw medium shrimp, peeled
• 3 chipotle peppers in adobe, minced
• 1 lime, juiced
• 12 corn tortillas
• garnish - lime wedges, salt, sour cream, cilantro (or see below)

1. Cook chopped bacon 5 min over medium/medium-high heat. Remove from pan. Discard all but a couple tablespoons of fat. Lightly brown onions in bacon fat. Add cumin and garlic powder. Add shrimp. Brown quickly (3 minutes.) Add chipotle peppers and lime juice. Return chopped bacon to pan. Heat briefly just until shrimp are done.

2. Fill warmed tortillas with shrimp mixture. Top with lime, salt, sour cream, and cilantro.

Garnish:

We've also been known to throw on some black beans, slaw, and/or avocados. Be creative!