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

Tested & Perfected Recipes

These street-style shrimp tacos with corn, bacon, and lime crema make a fast, fun, family-pleasing feast!

Shrimp Tacos with Corn, Bacon and Lime Crema

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

ingredients for shrimp tacos with corn, bacon and lime crema

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

cutting the kernels off the corn cobs

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.

cooking bacon

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.

crispy and golden bacon in pan

Add the corn to the fat in the skillet.

adding the corn to the bacon fat in the pan

Season with 1/4 teaspoon salt and cook until crisp, about 2 minutes.

crisp cooked corn in pan

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.

adding the shrimp, scallions, garlic, cumin, chili powder and salt to pan

Cook, stirring frequently, until the shrimp are opaque and cooked through, 3 to 4 minutes.

cooked shrimp in pan

Add the corn, bacon, cilantro, and lime juice to the shrimp.

adding the corn, bacon, lime, and cilantro 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.

shrimp taco filling ready to serve

How To Make the Lime Crema

Stirring sour cream and lime to make lime cremaSimply 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.

Shrimp Tacos with Corn, Bacon and Lime Crema

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!

Servings: 4 to 6

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 and de-veined
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • Salt
  • 1/4 cup finely chopped fresh cilantro
  • 1 to 2 tablespoons fresh lime juice, from 1 lime
  • 12 small corn tortillas

Instructions

For the Lime Crema

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

For the Shrimp Tacos with Corn and Bacon

  1. 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.
  2. Add the corn to the fat in the skillet and season with 1/4 teaspoon salt. Cook the corn, stirring frequently, until crisp, about 2 minutes. Spoon the corn into a bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Reviews & Comments

  • Delicious change. The sweetness of the corn worked well with the shrimp. Cilantro & lime cream elevated flavors.

    • — ChefJuJu on May 20, 2019
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  • Made this recipe for dinner tonight and WOW so delicious – amazing flavour! The whole family loved them and we will make again for sure. I highly recommend avocado be added as well. Thanks for another great recipe!

    • — Michelle on May 19, 2019
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  • Jenn, Made these for some friends we had over last night. I served it with your tomato, pesto and burrata salad that was on the cover of your cookbook. Rave reviews from adult and kiddie guests alike. (even though I missed a step or two after drinking a glass of wine) 🙂

    • — Laura on May 19, 2019
    • Reply
    • Ha! Glad everyone enjoyed, Laura! 😊

      • — Jenn on May 19, 2019
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  • These tacos were spectacular and so easy. Didn’t have sour cream and didn’t miss it, but will use it next time.
    Thanks Jenn for another “keeper.” Your recipes are the best.
    Susan

    • — Susan Nelson on May 16, 2019
    • Reply
  • I saw this recipe in today’s newsletter and I immediately knew what I was making for dinner – SO tasty! The flavors are perfect and we added avocado slices for the cherry on top. The husband loved them. This recipe is definitely going in our rotation. 🙂

    • — Sydney on May 16, 2019
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  • Sounds tasty! I’m going to try this recipe this weekend! it’s a big group and I’d be grateful for any suggestions for other dishes to serve with these tacos that would complement the meal?

    • — Jan on May 16, 2019
    • Reply
    • Hi Jan, If you’re looking for an additional main dish, the Carne Asada would be a great choice. In terms of sides or starters, the tacos would be delicious with my Mexican Rice, Black Bean and Corn Salad, Guacamole, and margaritas to help wash everything down. 🙂

      • — Jenn on May 16, 2019
      • Reply
    • I saw this recipe today and made them for supper. My local grocery did not have fresh corn so I used 3 cups of frozen And they were amazing. Wonderful flavours and easy enough to make for a weekday dinner. My boys loved them.
      The only thing I changed was I added extra lime juice to the sour cream I also had to add a bit of butter and extra lime juice to the shrimp cause the pan was dry once the corn came out and I couldnt get the spices to coat evenly with out some added oil.

      This dish is being added to our regular rotation. ⭐️⭐️⭐️⭐️⭐️

      • — Jill klusa on May 16, 2019
      • Reply
  • Could you make this without the cumin or is there a substitution that you recommend?

    • — Kaylie on May 16, 2019
    • Reply
    • Hi Kaylie, I like the depth of flavor that the cumin adds here, but if you’re not a fan, you could use more ancho chili powder or a teaspoon of regular chili powder in its place. Hope you enjoy! 🙂

      • — Jenn on May 16, 2019
      • Reply
    • I made this this evening and was out of cumin, so I searched online and found a suggestion to substitute with half the amount of coriander. It tasted really good, but next time (and there will be a next time!), I’ll make sure to have cumin on hand.

      • — Linda on May 17, 2019
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  • This sounds amazing! Can it be made with frozen shrimp? any recommended tweaks for using frozen shrimp?

    • — Francesca on May 16, 2019
    • Reply
    • Definitely, Francesca – I use frozen (defrosted) shrimp for this, so no modifications necessary. Hope you enjoy! 🙂

      • — Jenn on May 16, 2019
      • Reply
  • Hi – This recipe sounds so good! Fresh corn is not in season where I live so would it be OK to substitute frozen corn? If so, about how many cups of corn would I need? Thanks!

    • — sandra on May 16, 2019
    • Reply
    • Hi Sandra, I do like this best with fresh corn, but in a pinch, frozen corn will work. You’ll need approximately 3 cups. Enjoy!

      • — Jenn on May 16, 2019
      • Reply
  • Can you suggesst a substitution for a person who doesn’t like sour cream? Thanks.

    • — Barbara Gumpert on May 15, 2019
    • Reply
    • Hi Barbara, plain Greek yogurt or Creme fraiche would work. Also, you could just skip the crema and squeeze some fresh lime juice over the tacos. (They’d also be delicious topped with some guac.) Hope that helps and that you enjoy!

      • — Jenn on May 16, 2019
      • Reply
      • Omg!! This was so delicious! I used frozen corn and added avocado slices to the top. I also added a bit of olive oil to the pan to help the spices coat the shrimp. I have honestly never eaten a better shrimp taco!

        • — Thessaly Karas on May 17, 2019
        • Reply

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