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

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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!

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, thawed if frozen
  • 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

  • I absolutely love this recipe! The flavours from the bacon gives this dish a perfect smokiness. The crema is bang on! A little squeeze of lime on top and a perfect drizzle of my favourite hot sauce, Valentina……..my hubby and I are happy campers 😊Thank you for another fantastic recipe!!!

    • — Daniella on April 1, 2021
    • Reply
  • Chef Jenn,
    What brand /size corn tortillas do you use?
    Your tortillas in your photos looks so fresh…

    • — JooJoo on March 18, 2021
    • Reply
    • Hi JooJoo, they a Mission 6-inch super soft. 🙂

      • — Jenn on March 19, 2021
      • Reply
  • Hi Jenn,
    I made this last night I used corn in the can because that’s what I had and it was really good I even double the recipe just for me and my husband we finished them all. Next time I will triple the recipe . Thank you so much for sharing this recipe.
    Rose🌹

    • — Rose on March 13, 2021
    • Reply
  • I enjoy cooking and am constantly trying out new recipes for our family. This one, however, was a real stand out. The flavors were scrumptious and perfectly balanced, and the recipe itself was easy to follow. I followed the recipe exactly as written, and it came out perfect. Looked & tasted like a dish you would see on a high-end menu. All guests were incredibly impressed, and couldn’t stop saying how delicious they thought it was. Will definitely be making again!

    • — Jennifer O on February 25, 2021
    • Reply
  • I made this and instead of using the lime creama, I made the avocado salsa from your other shrimp taco recipe. The combination was delicious.

    I am allergic to shrimp so I made mine with scallops which worked great!

    Yummy!

    • — Kerry on February 16, 2021
    • Reply
  • We love the street style shrimp tacos. The Le Crema topping adds to the distinct flavors of the bacon and corn and rich Mexican taste. The first time I made these, my husband said the only thing missing was the Margarita and the seaside table in Puerto Penesco, Mexico.
    Kim COoper
    Scottsdale, AZ

    • — Kim Cooper on January 28, 2021
    • Reply
  • These tacos are so delicious and yet so simple. The flavors all work so well together and the lime crema is like the cherry on top!

    • — Jeanette on January 28, 2021
    • Reply
  • I tried this recipe on a whim. My husband loves it and asks for it frequently. We both love the combination of flavors and I especially love the lime. Great fresh tasting dinner option!

    • — Julia White on January 28, 2021
    • Reply
  • After I found this recipe, I made it 3 times in 2 weeks! So delicious and easy.

    • — Emilie on January 28, 2021
    • Reply

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