Street-Style Shrimp Tacos with Corn, Bacon and Lime Crema
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These street-style shrimp tacos with corn, bacon, and lime crema make a fast, fun, family-pleasing feast.
The inspiration for these crazy-good shrimp tacos comes from a fabulous cookbook called Taqueria: New-Style Fun and Friendly Mexican Cooking by Australian chef Paul Wilson (Hardie Grant Books, 2017). Wilson writes, “This is one of the most popular summer dishes in my kitchens. It’s fast, simple to prepare, and the three main ingredients work very well together in a warm tortilla.” My family literally devours these.
What You’ll Need To Make Shrimp Tacos with Corn and Bacon
I use large shrimp for this recipe, which you may find labeled 31 to 35 shrimp per pound. When cooked, they are a perfect size to pile into a tortilla.
For the best results, use good quality thick-cut bacon; Wright or Smithfield are both good brands that are easy to find.
How To Make Shrimp Tacos with Corn and Bacon
To begin, cut the kernels off of the corn cobs. The best way to do this is to this (without having the kernels fly all over the kitchen) is to invert a small bowl inside a larger bowl. Hold the cob upright on top of the inverted small bowl, with the flatter end of the cob down, and use a sharp knife to slice downward as close to the cob as possible.
Next, place the bacon in a large nonstick skillet over medium-high heat.
Fry, 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.
Season with 1/4 teaspoon salt and cook until crisp, about 2 minutes.
Spoon the corn into a bowl and set aside. Add the shrimp, scallions, garlic, cumin, chili powder, and 1/8 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 lime juice to the shrimp.
Stir to combine, then remove from the heat and cover to keep warm while you heat the tortillas and make the lime crema.
How To Make the Lime Crema
Simply stir together the sour cream, fresh lime juice and salt.
How To Serve Shrimp Tacos with Corn, Bacon and Lime Crema
Warm the tortillas 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 immediately with the rest of the crema on the side.
More Taco Recipes
Street-Style Shrimp Tacos with Corn, Bacon and Lime Crema
These street-style shrimp tacos with corn, bacon, and lime crema make a fast, fun, family-pleasing feast.
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 corn cobs, uncooked kernels removed
- 1 bunch scallions, white and green parts, thinly sliced
- 3 cloves garlic, finely chopped
- 2 lbs large (31/35) shrimp, 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 small corn tortillas
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.
- 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
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- Serving size: 1 taco
- Calories: 245
- Fat: 11 g
- Saturated fat: 5 g
- Carbohydrates: 21 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 16 g
- Sodium: 636 mg
- Cholesterol: 115 mg
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.
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My kids love shrimp and tacos so I had to try this recipe! The whole family enjoyed the combination of ingredients; I will definitely be making it again!
Absolutely perfect!! Other than use frozen corn versus the fresh I followed the recipe to a T and wow! I’ll need to double the recipe next time. My pairing with this was the Avgolemono Chicken Soup with Rice and it was perfect- the lemon in the soup with the lime in the taco….We had an international table tonight and the entire family loved both.
It’s a keeper! Husband and kids love it. The fresh corn is delicious. So good, can’t wait to make it again.
These were excellent as are all of your recipes! Every one of your recipes are a homerun! Thank you for all the time and effort you put into helping all of us home cooks! You make it easy to feed a family delicious, restaurant quality food! I can’t wait for your next cookbook! It will be next to my Julia Child and Ina Garten cookbooks, along with your first cookbook of course!!
💗
Is it possible to replace the bacon with turkey bacon?
Sure 🙂
These were so tasty! Highly recommend! Great flavor and texture combination!
This, along with every single one of your recipes, was absolutely delicious! Hands down one of our all-time fave shrimp taco dishes. The flavours were amazing together and it was not a hassle to make. Your recipes are always so well presented and approachable and I will be a forever fan 🙂
Terrific meal–followed the exact recipe and directions, including the tip for cutting the corn off the cob. I’m always astounded at how these tips really make a difference! My whole family loved the tacos, and the presentation was really vibrant and pretty.
Loved this. I think DH was somewhat skeptical when I said we were having shrimp tacos for dinner. He loved them too. Next time I would increase some of the seasoning because we like a little heat. We eat shrimp at least once a week so its nice to be able to add this into the rotation, Just need to make sure I have really good corn tortillas on hand.
I mean, how could you go wrong with SHRIMP, BACON, and fresh CORN off the cob???
YOU CAN’T!!
These tacos are the BOMBDIGGITY!!!
My new favorite street taco 4 sure, thanks Jenn!!
Delicious, a family fav!