Shrimp & Bacon Soft Tacos

Bacon Shrimp Soft Tacos

This was our #1 most popular 2012 recipe and photo according to our meal planning subscribers vote, and one of the favorite recipes  around my house (it’s shrimp and bacon, c’mon!) as well.

This dish also makes a fantastic appetizer when made as rolls, and sliced into 2-inch rounds (see photo, below).

Shrimp & Bacon Soft Tacos
1lb raw shrimp (26-30ct) shelled
½ white onion, julienne cut
2 cloves fresh garlic, sliced
1/2 lb thick sliced bacon, chopped
1 cup fresh chopped cilantro
8 flour gorditas, warmed
8 Tbs Crema (Mexican sour cream)
2 limes, quartered
Fresh Pepper Pico de Gallo – opt

Make the pico de gallo (link to recipe, above), and chill 1-2 hours while preparing the rest of the meal.

Sweat the onions, with bacon and garlic in a medium-low pan 10-15 minutes, until onions start to clear.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Add shrimp, cover and cook until shrimp are just pink through.

Assemble contents of pan, along with a schmear of crema, evenly on gorditas, top with cilantro, and serve with lime wedges.

As appetizers (with some avocado added):

Shrimp Bacon Wraps


– Chef Perry

2 thoughts on “Shrimp & Bacon Soft Tacos

  1. Pingback: The Best Warthog Bunghole, Ever! – Chef Perry P. Perkins

Leave a Reply to Shrimp Recipes Lover! Cancel reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>