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Shrimp & Bacon Tacos with Corn and Lime Crema

Shrimp & bacon tacos with corn, lime crema, and crumbled feta cheese – A flavourful family-favourite dinner that whips up quickly!

Ingredients

Scale

For the Lime Crema
¾ cup sour cream
¼ cup mayonnaise
1 lime, juiced and zested
2 cloves garlic, minced
¼ tsp salt

For the Tacos
5 slices F. Ménard bacon, chopped
3 corn cobs, shucked and kernels removed
2 lbs large shrimps, peeled and deveined
2 green onions, thinly sliced
3 cloves garlic, minced
1 tsp chipotle chilli pepper
1 tsp ground cumin
Salt to taste
½ cup cilantro, chopped
Juice of 1 lime
12 small corn tortillas
Optional toppings: crumbled feta cheese and cherry tomatoes

Instructions

For the Lime Crema
In a small bowl, add sour cream, mayonnaise, lime juice and zest, minced garlic and salt. Stir to combine and place in the fridge.

For the Tacos
In a large non-stick skillet or cast-iron skillet over medium-high heat, cook bacon, stirring frequently, till crispy. 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 skillet and salt to taste. Cook, stirring frequently, till crisp, about 5 minutes. Transfer to a bowl and set aside.

Add the shrimp, green onions, garlic, chipotle chilli pepper, cumin and salt to taste to the skillet. Cook till shrimp is opaque and cooked through, about 5 minutes.

Add the bacon, corn, cilantro and lime juice to the skillet and stir to combine.

Warm up the tortillas in a microwave or skillet. Add shrimp and bacon taco mixtures to tortillas and top with a generous spoonful of the lime crema and chopped cilantro.