1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon finely chopped chipotle pepper in adobo (from 7.5 ounce can)
1 pound medium raw shrimp, tails removed, peeled and deveined
1 medium red onion, cut into thin wedges
1 medium green, red, or yellow bell pepper, cut into strips
1 tablespoon vegetable oil
8 (6-inch) flour tortillas or hard taco shells
1 avocado, diced
Pico de gallo
Chopped fresh cilantro
Cotija cheese, crumbled
In medium bowl, stir together juice, sugar, chipotle pepper and salt. Stir in shrimp, coating completely in marinade. Cover and refrigerate 30 minutes to 1 hour, stirring at least once during marinating.
Heat oil in large non-stick skillet over medium-high heat. Cook and stir onion in hot oil 2 minutes; add pepper strips and cook and stir 1 minute longer. Drain marinade from shrimp; discard marinade. Add shrimp to skillet. Cook and stir 2 to 3 minutes longer, until shrimp are no longer pink.
For each taco, spoon about 1/2 cup shrimp mixture into tortilla. Top with avocado, pico de gallo, cilantro and cheese. Serve with a squeeze of lime