How To Make Street-Style Shrimp Tacos with Corn, Bacon and Lime Crema
For Lime Crema:
- 1cupsour cream
- 1tbspfresh lime juice,from 1 lime
For Shrimp Tacos With Corn And Bacon:
- 4slicesthick-cut bacon,(6 oz), diced
- 4corn cobs,uncooked kernels removed
- 1bunchscallions,white and green parts, thinly sliced
- 3clovesgarlic,finely chopped
- 2lbslarge shrimp,peeled and de-veined, thawed if frozen
- 1tspground cumin
- 1tspancho chili powder
- ¼cupfresh cilantro,finely chopped
- 2tbspfresh lime juice,from 1 lime
- 12smallcorn tortillas
In a small bowl, stir together the sour cream, fresh lime juice and salt.
In a large nonstick skillet over medium-high heat, fry the bacon, stirring frequently, until crispy and golden. 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 salt. Cook the corn, stirring frequently, until crisp. Spoon the corn into a bowl and set aside.
Add the shrimp, scallions, garlic, cumin, chili powder, and salt to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through.
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 heating 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.
- Calories: 656.99kcal
- Fat: 28.87g
- Saturated Fat: 11.76g
- Trans Fat: 0.09g
- Monounsaturated Fat: 9.43g
- Polyunsaturated Fat: 4.64g
- Carbohydrates: 59.70g
- Fiber: 7.72g
- Sugar: 9.91g
- Protein: 44.07g
- Cholesterol: 334.80mg
- Sodium: 1576.20mg
- Calcium: 281.34mg
- Potassium: 932.36mg
- Iron: 3.06mg
- Vitamin A: 264.11µg
- Vitamin C: 17.25mg
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