This was our #1 most popular 2012 recipe and photo according to our hautemealz.com 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.
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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):
– Chef Perry