Shrimp Tacos #2

The only difference between this recipe and Tacos #1 is the substitution of chipotle bouillon and cumin for the chipotles in adobo sauce, which I was out of. Both versions are excellent.

Ingredients:

2 lbs. raw shrimp, peeled and deveined
2 limes (more if they are hard)
1/2 cup chopped cilantro - stems removed!
Generous sprinkling of Cumin
1 - 2 Chipotle bouillon cubes - crushed (these are hot!)
1 TBSP olive oil (optional)

Toppings:

Avocados - sliced
Tomatoes - diced
Lettuce - chopped
Onion - sliced or chopped
Queso Fresco for crumbling
Hot Sauce
Flour tortillas

Directions:

Cook shrimp over medium-high heat with olive oil, lime juice, cilantro, cumin, and crushed chipotle cubes. The shrimp are ready when the are completely pink - doesn't take too long.

Heat tortillas directly on stove top or in a hot, dry skillet to crisp. 15 - 30 seconds per side depending on heat.

Pile shrimp and toppings onto hot tortilla and top with your favorite hot sauce! Delicious.

Shrimp Tacos #1

This is the original bad-ass shrimp taco recipe from Jen. Yummo!

Ingredients:

1 lb of raw shrimp, peeled and deveined
1/2 - 1 whole lime (depends on if they are dry or not, some can yield more juice than others)
1/3 cup of chopped cilantro, no stems
2 chipotle peppers in adobo sauce

Toppings:

Flour tortillas
Lettuce - chopped
Tomato - diced
Red Onion - slides or diced
Queso Fresco for crumbling
Hot Sauce

Heat 1 lb of shrimp in a skillet with juice from half a lime, 1/3 cup of cilantro, and 2 chipotle peppers in sauce. Then you place the bad boys on a flour tortilla, top with lettuce, tomato, red onion and cheese. Splash your choice of hot sauce on it.

P.S. Don't forget to heat the tortillas directly over the burner (gas stoves) or in a dry, hot skillet.