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.