Shrimp Tacos with Chipotle Chillies

• Cut the rind off the bacon and the back into small pieces.
  340 g smoked bacon
• Place a large frying pan over a medium to high heat and fry the bacon rind to render the fat. When the fat is rendered, remove the rind (for the cook to nibble on)
• Add the bacon pieces and fry to your liking.
• Pour the bacon fat into an old mug to keep for another day. (Its perfect for frying eggs etc).
• Add the onions to the pan with the bacon and cook for about 4 – 5 minutes stirring regularly until the onions have softened and are translucent.
  1 medium onion
• Add the shrimp and minced chipotle chillies and cook for a further 4 minutes turning the shrimp over half way through.
  900 g shrimp, 4 large chipotle chili peppers

Assembly

• Place a second frying pan over a high heat and warm the tacos/tortillas for 15 seconds before flipping over to warm the other side for about 10 seconds.
  12 large Flour tortillas
• Spoon a little of the adobe sauce onto each taco and then a portion of the shrimp and chilli mixture.
• Top with a little yoghurt and sprinkle chopped coriander for a finishing touch.
  ½ bunch cilantro, 1 large lime, salt, pepper, 2 tbsp yoghurt
• Hope you enjoy.