Shrimp & Bacon Tacos with Corn and Lime Crema


  • Prep. 20 minutes /

  • Cook time 25 minutes /

  • 6 portions


For the Lime Crema

  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 1 lime, juiced and zested
  • 2 cloves garlic, minced
  • ¼ tsp salt

For the Tacos

  • 5 slices F. Ménard bacon, chopped
  • 3 corn cobs, shucked and kernels removed
  • 2 lbs large shrimps, peeled and deveined
  • 2 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp chipotle chili pepper
  • 1 tsp ground cumin
  • Salt to taste
  • ½ cup cilantro, chopped
  • Juice of 1 lime
  • 12 small corn tortillas
  • Optional toppings: crumbled feta cheese and cherry tomatoes


For the Tacos

  • In a large non-stick skillet or cast-iron skillet over medium-high heat, cook bacon, stirring frequently, till crispy. 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 skillet and salt to taste. Cook, stirring frequently, till crisp, about 5 minutes. Transfer to a bowl and set aside.
  • Add the shrimp, green onions, garlic, chipotle chili pepper, cumin and salt to taste to the skillet. Cook till shrimp is opaque and cooked through, about 5 minutes.
  • Add the bacon, corn, cilantro and lime juice to the skillet and stir to combine.
  • Warm up the tortillas in a microwave or skillet. Add shrimp and bacon taco mixtures to tortillas and top with a generous spoonful of the lime crema and chopped cilantro.

For the Lime Crema

  • In a small bowl, add sour cream, mayonnaise, lime juice and zest, minced garlic and salt. Stir to combine and place in the fridge.