Ingredients
- 2 ounce extra virgin olive oil
- 18 ounce pieces of 21/25 peeled and deviened shrimp, cut in half lengthwise, left raw
- 6 slice smoked bacon, cut into 1-1/1/2 inch pieces and cooked
- 1 slice each ripe avocado, pitted, cut into small pcs and tossed with lime juice to keep from browning
- 1/2 slice of a lime
- 2 ounce spicy chipotle bean sauce (see recipe below)
- 6 ounce fresh corn tortillas
- 6 ounce small sprigs of fresh cilantro
- 2 ounce extra virgin olive oil
- 18 ounce pieces of 21/25 peeled and deviened shrimp, cut in half lengthwise, left raw
- 6 slice smoked bacon, cut into 1-1/1/2 inch pieces and cooked
- 1 slice each ripe avocado, pitted, cut into small pcs and tossed with lime juice to keep from browning
- 1/2 slice of a lime
- 2 ounce spicy chipotle bean sauce (see recipe below)
- 6 ounce fresh corn tortillas
- 6 ounce small sprigs of fresh cilantro
- 2 cup cooked kidney beans
- 1/4 cup chipotle puree
- 1/2 bunch cilantro
- 1/4 cup blistered onion puree (roast onions or sear in a very hot skillet until lightly blackened, then puree in a blender)
- 1/4 cup lime juice
- 2 ounce extra virgin olive oil
- 18 ounce pieces of 21/25 peeled and deviened shrimp, cut in half lengthwise, left raw
- 6 slice smoked bacon, cut into 1-1/1/2 inch pieces and cooked
- 1 slice each ripe avocado, pitted, cut into small pcs and tossed with lime juice to keep from browning
- 1/2 slice of a lime
- 2 ounce spicy chipotle bean sauce (see recipe below)
- 6 ounce fresh corn tortillas
- 6 ounce small sprigs of fresh cilantro
- 2 cup cooked kidney beans
- 1/4 cup chipotle puree
- 1/2 bunch cilantro
- 1/4 cup blistered onion puree (roast onions or sear in a very hot skillet until lightly blackened, then puree in a blender)
- 1/4 cup lime juice
- 2 each whole red onions, julienned
- 2 quart red wine vinegar
- 1 cup sugar
- 3 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seed
- 6 tablespoon each sprigs of fresh thyme
- 1 cup fresh beet juice
Preparation
Baking Directions:
For the chipotle bean sauce, puree all ingredients well and season well with salt.
For best results, allow to sit over night, then strain through fine mesh strainer.
Can be made a week in advance.
For the pickled red onion, bring vinegar to a boil, add sugar salt and all spices.
Remove from heat and pour over the julienned onions, allow to steep together.
When cooled add the beet juice and stir well.
Cool and reserve for later use.
To make the tacos, on a hot griddle or medium temperature grill, lightly brown the tortillas approximately 30-45 seconds a side.
This should be done right before serving.
Tortillas can be kept, wrapped in a towel, for a few minutes prior to serving.
In a sauté pan, heat the olive oil over high heat.
Add the raw shrimp and sauté for 1-2 minutes until just barely cooked.
Add the cooked bacon and combine for 15 seconds.
Add the spicy chipotle bean sauce and toss until hot.
Add juice from half of a lime.
Taste and adjust seasoning, remove from heat.
To plate, place the six tortillas on a large platter or wooden board.
Top each with shrimp and bacon mixture.
Garnish with chopped avocado, pickled onions, and fresh cilantro sprigs.
Serve.
