Chipotle Shrimp Tacos

1 (12 oz) package bacon, cut into small pieces

½ onion, diced

2 pounds large cooked shrimp – peeled, deveined, and cut in half

1-3 chipotle peppers in adobo sauce, minced (depends on heat wanted)

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 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 un-greased 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.

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