In A Large, Deep Skillet Fry The Bacon Over Medium-High Heat Until Evenly Brown. Drain The Bacon Fat. Add The Onions To The Pan With The Bacon And Cook 5 Minutes Or Until The Onions Are Translucent. Stir In The Shrimp And Chipotle Chiles; Cook 4 Minutes Or Until Heated Through. Heat Tortillas On An Ungreased Skillet Over Medium-High Heat For 10 To 15 Seconds. Turn And Heat For Another 5 To 10 Seconds. Fill The Heated Tortillas With Shrimp Mixture. Sprinkle With Cilantro, Lime Juice, And Salt.