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Shrimp tacos with corn, bacon, and lime crema

Street-Style Shrimp Tacos with Corn, Bacon and Lime Crema

By Jennifer Segal
Inspired by Taqueria: New-Style Fun and Friendly Mexican Cooking by Paul Wilson (Hardie Grant Books, 2017)
These shrimp tacos with corn, bacon, and lime crema make a fast, fun, crowd-pleasing meal.
Servings: 4 to 6
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients

For the Lime Crema

  • 1 cup sour cream
  • 1 tablespoon fresh lime juice, from 1 lime
  • Pinch salt

For the Shrimp Tacos with Corn and Bacon

  • 4 slices (6 oz) thick-cut bacon, diced
  • 4 ears corn, uncooked, kernels removed
  • 1 bunch scallions, white and green parts, thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 lb large shrimp (31 to 35/lb), peeled, de-veined, and tail removed, thawed if frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • Salt
  • ¼ cup finely chopped fresh cilantro
  • 1 to 2 tablespoons fresh lime juice, from 1 lime
  • 12 (6-in/15-cm) corn tortillas
US Customary - Metric

Instructions

For the Lime Crema

  • In a small bowl, stir together the sour cream, fresh lime juice and salt.

For the Shrimp Tacos with Corn and Bacon

  • In a large nonstick skillet over medium-high heat, fry the bacon, stirring frequently, until crispy and golden, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
  • Add the corn to the fat in the skillet and season with ¼ teaspoon salt. Cook the corn, stirring frequently, until crisp, about 2 minutes. Spoon the corn into a bowl and set aside.
  • Add the shrimp, scallions, garlic, cumin, chili powder, and ⅛ teaspoon salt to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through, 3 to 4 minutes.
  • Add the corn, bacon, cilantro, and 1 tablespoon lime juice to the shrimp. Stir to combine, then taste and adjust the seasoning with more lime juice or salt, if necessary. Remove from the heat and cover to keep warm while you heat the tortillas.
  • Warm the tortillas in the microwave or in a skillet according to the package instructions. Place the tortillas on serving plates and top with the shrimp mixture and generous spoonfuls of the lime crema. Serve the rest of the crema on the side.

Notes

Make-Ahead Instructions: The lime crema can be made up to four days ahead of time and stored in a covered container in the refrigerator. The shrimp mixture can be made one day ahead of time and refrigerated; just keep the cooked bacon and cilantro separate until you reheat the dish. Reheat the shrimp mixture in a skillet over medium heat until just heated through.

Nutrition Information

Per serving (6 servings)Calories: 245kcalCarbohydrates: 21gProtein: 16gFat: 11gSaturated Fat: 5gCholesterol: 115mgSodium: 636mgFiber: 3gSugar: 4g
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.