once upon a chef

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


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, de-veined, and tail removed, thawed if frozen – 1 teaspoon ground cumin – 1 teaspoon ancho chili powder – Salt – ¼ cup finely chopped fresh cilantro – 1 to 2 tablespoons fresh lime juice, from 1 lime – 12 small corn tortillas

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.


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.


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.


Add the corn to the fat in the skillet.Season with 1/4 teaspoon salt and cook until crisp, about 2 minutes.


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.


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


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


How to make the lime crema

Simply stir together the sour cream, fresh lime juice and salt.


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.