Spicy Shrimp Tacos with Avocado Crema and Crispy Bacon
Spicy Shrimp Tacos with Avocado Crema and Crispy Bacon
Ingredients
For the Spicy Shrimp
- 1 1/2 pounds shrimp, peeled, deveined, tails off
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
For the Avocado Crema
- 2 avocado, ripe
- 1/2 cup sour cream, or plain Greek yogurt
- 1 lime, juiced
- 1/4 cup cilantro, fresh, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 2 tablespoons water, as needed for thinning
For the Tacos and Toppings
- 12 corn tortillas, small
- 6 slices bacon, cooked crispy and crumbled
- 2 cups red cabbage, shredded
- 1/2 cup cotija cheese, crumbled, optional
- 1/4 cup cilantro, fresh, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, combine the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, 1/2 teaspoon salt, and black pepper. Squeeze in the juice of 1 lime. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 20 min
- 2
While the shrimp marinates, prepare the avocado crema. In a food processor or blender, combine the ripe avocados, sour cream (or Greek yogurt), juice of 1 lime, 1/4 cup fresh cilantro, minced garlic, and 1/4 teaspoon salt. Blend until completely smooth and creamy. If the crema is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 7 min
- 3
Cook the bacon slices in a large skillet over medium heat until crispy. Remove the bacon from the skillet, drain on paper towels, then crumble once cooled. Reserve 1 tablespoon of the rendered bacon fat in the skillet.
⏱️ 10 min
- 4
Heat the skillet with the reserved bacon fat (or add a touch more olive oil if needed) over medium-high heat. Add the marinated shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Cook in batches if necessary to avoid steaming the shrimp.
⏱️ 5 min
- 5
While the shrimp cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side until pliable, microwave them wrapped in a damp paper towel for 30 seconds, or wrap them in foil and heat in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350
- 6
To assemble the tacos, place a spoonful of shredded red cabbage on each warm tortilla. Top with a few pieces of cooked spicy shrimp, a generous drizzle of avocado crema, a sprinkle of crispy crumbled bacon, and a garnish of cotija cheese (if using) and fresh chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Tacos with Avocado Crema and Crispy Bacon
Ingredients
For the Spicy Shrimp
- 1 1/2 pounds shrimp, peeled, deveined, tails off
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
For the Avocado Crema
- 2 avocado, ripe
- 1/2 cup sour cream, or plain Greek yogurt
- 1 lime, juiced
- 1/4 cup cilantro, fresh, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 2 tablespoons water, as needed for thinning
For the Tacos and Toppings
- 12 corn tortillas, small
- 6 slices bacon, cooked crispy and crumbled
- 2 cups red cabbage, shredded
- 1/2 cup cotija cheese, crumbled, optional
- 1/4 cup cilantro, fresh, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, combine the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, 1/2 teaspoon salt, and black pepper. Squeeze in the juice of 1 lime. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 20 min - 2
While the shrimp marinates, prepare the avocado crema. In a food processor or blender, combine the ripe avocados, sour cream (or Greek yogurt), juice of 1 lime, 1/4 cup fresh cilantro, minced garlic, and 1/4 teaspoon salt. Blend until completely smooth and creamy. If the crema is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 7 min - 3
Cook the bacon slices in a large skillet over medium heat until crispy. Remove the bacon from the skillet, drain on paper towels, then crumble once cooled. Reserve 1 tablespoon of the rendered bacon fat in the skillet.
⏱️ 10 min - 4
Heat the skillet with the reserved bacon fat (or add a touch more olive oil if needed) over medium-high heat. Add the marinated shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Cook in batches if necessary to avoid steaming the shrimp.
⏱️ 5 min - 5
While the shrimp cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side until pliable, microwave them wrapped in a damp paper towel for 30 seconds, or wrap them in foil and heat in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350 - 6
To assemble the tacos, place a spoonful of shredded red cabbage on each warm tortilla. Top with a few pieces of cooked spicy shrimp, a generous drizzle of avocado crema, a sprinkle of crispy crumbled bacon, and a garnish of cotija cheese (if using) and fresh chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 5 min