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!

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
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 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.

Nutrition Information

Powered by Edamam

  • 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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Reviews & Comments

  • Tacos were very good. My family enjoyed them. Very easy to make. Next time I will add some seasonings to the cream sauce to kick up the flavor a notch.

    • — Dara on June 27, 2019
    • Reply
  • I made these yesterday and they were fantastic! Lots of Great feedback from all guests!
    Thanks for all your good recipes.
    Marjanne

    • — Marjanne on June 15, 2019
    • Reply
  • Would chicken work instead of shrimp?

    • — Mel on June 3, 2019
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    • Sure! I’d love to hear how it turns out with chicken!

      • — Jenn on June 3, 2019
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      • Had family over and made it with chicken to keep everyone happy. It turned out scrumptious!! Why am I surprised it’s a Jenn Segal recipe 😂

        • — Mel on June 8, 2019
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      • Made these for dinner last night. Really good and fresh tasting. I like that I can prep all ingreds, cook ahead, hold and then combine at last minute to reheat. Definitely a keeper!

        • — JerseyGirl on June 22, 2019
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  • I made this for dinner last night and like all of Jenn’s recipes, it was scrumptious and summery and fresh. Too bad I didn’t make more but I will definitely make them again!!

    • — Nathalie on May 31, 2019
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  • Delicious!!! I was going to share with others but ended up eating it all myself!! hahahah. Amazing flavors and definitely a go to recipe for parties and small gatherings!!! Keep it simple, keep it flavorful and keep it interesting. As in life! Thank you, Jenn!

    • — Jane - Seeker of food, life and fun on May 30, 2019
    • Reply
  • Can this recipe be made without bacon ?

    • — Sophia on May 29, 2019
    • Reply
    • Hi Sophia, the bacon definitely adds a lot of flavor and smokiness, but you can make these without it. You will need a few tablespoons of butter to cook the corn and shrimp (since you won’t have the bacon fat) and you’ll definitely need to add a bit more salt to taste. A pinch of smoked paprika would be good, too. Please LMK how they turn out!

      • — Jenn on May 29, 2019
      • Reply
  • Incredible! We stopped in Hatch New Mexico on our way from Tucson to Plano. Since it was not chile season, we purchased frozen medium hot green chiles and made salsa verde upon arrival because the packages had begun to thaw. My sister had just seen your shrimp street tacos recipe, so we decided to sub my sauce for the lime crema. We added a little sour cream to the green sauce, some lime juice to the filling just before serving, and also thin slices of avocado—because this recipe was screaming for avocado! Definitely 5*

    • — Lynne Hudson on May 26, 2019
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  • Delicious dinner! I used nonfat plain Greek yogurt in place of sour cream (personal preference) and added a little lime zest because we love lime! Everything else was according to directions. My husband wants me to make them again. He also loved the lime crema and wants to use it for a marinade for chicken on the grill.

    • — Karen on May 24, 2019
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  • These were really good! Thank you for the recipe! I had one question-I always struggle with corn tortillas breaking/cracking once filled. Do you have a brand you recommend?

    • — Amy on May 24, 2019
    • Reply
    • Hi Amy, I use Mission brand, so nothing special. I know that corn tortillas can be challenging to work with when what you put in them makes them a bit soggy, but these ingredients have less moisture, so you should less of a problem here. Hope that helps!

      • — Jenn on May 24, 2019
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  • Yummmmm. Made these for dinner tonight and added some lime zest to the creama with extra fresh cilantro on top and fresh tortilla land corn tortillas. Perfect fresh summer taco. Without a doubt will be making again and again! The shrimp and corn mixture is delicious alone or would make a yummy salad topper too with some Trader Joe’s cilantro dressing!

    • — Erin on May 23, 2019
    • Reply
  • I am allergic to shrimp. Can fish be substituted for the shrimp in this recipe?

    • — Stephanie Linton on May 23, 2019
    • Reply
    • Hi Stephanie, I haven’t tried these with fish, but I think it could work. You may also want to give these Baja Fish Tacos a whirl. 🙂

      • — Jenn on May 23, 2019
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      • My family asked if we can have it once a week. Sure thing- so easy to make.

        • — Shelly on May 23, 2019
        • Reply
  • I made these last weekend and they were fantastic! Lots of Great feedback from all guests!

    • — Kim on May 23, 2019
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  • Hi Jen
    I love all your recipes. I want to make this for a party this weekend. Can I make it somewhat ahead and just cook the shrimp right before serving?
    Thanks

    • — Amy on May 22, 2019
    • Reply
    • Sure Amy, that would work. You can also do the whole thing ahead — see the bottom of the recipe for guidance. Hope you enjoy!

      • — Jenn on May 23, 2019
      • Reply
  • This was excellent. My husband said to add it as a keeper. That is high praise.

    • — Mary McCarty on May 21, 2019
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  • 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
    • Reply
  • 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
      • Reply
  • 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
    • Reply
  • 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
      • Reply
    • My husband said they were the best shrimp tacos he’s ever had. Since it’s now in our taco Tuesday rotation, I’m thankful it is so easy to make! Your recipes are delicious Jenn!

      • — Bridget on May 21, 2019
      • Reply
      • So delicious did add avocados slices, just because I love them. Sent recipe to sister in CA and they loved also. Only thing I would change is to use a flour tortilla versus corn. I used corn but switched to flour with leftovers. Jen, thanks so much for all your delicious recipes. This one is guest worthy.

        • — Diane on May 23, 2019
        • Reply
  • 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
        • Oooh, avocado! That sounds good too! Thanks for the suggestion!

          • — Linda on May 22, 2019
          • Reply

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