I love participating in The Recipe ReDux every month, BUT this month’s topic- TACOS- has me particularly excited. Tacos are my jam. I recently stumbled upon some shrimp tacos with bacon at a local San Antonio restaurant and knew immediately I wanted to re-create them. Insert “The Best Shrimp Tacos of Your Life” here. That may be a little presumptuous because I don’t know your business and your tacos, but these are seriously legit and easy to make.
In addition to amazing flavor, the texture of these tacos with shrimp, crispy bacon, stir-fried peppers and fresh avocado- it all comes together for an intensely good taco experience.
Did I mention how easy this recipe is? It’s also a one-pan dish (if you cook your bacon in the microwave like I do.
KISS Tip: Those microwaveable bacon trays work wonders to remove grease and give crispy bacon!)
I always use corn tortillas for tacos, but flour works just fine if that’s your thing. And not that I’m encouraging the consumption of a huge burrito or anything, but I can totally see all these ingredients making the peeerrrfect burrito.
The spices in these tacos are minimal but powerful. There’s a generous amount of garlic, some cumin, salt and pepper. A little (okay, more like a ton) of cilantro is the perfect final touch (unless you don’t care for cilantro.. I’ve met a few of you non-cilantro lovers before.. I don’t get you, but I respect our differences).
Shrimp & Bacon Tacos
- 1 pound shrimp, deveined/peeled
- 2 red bell peppers, thinly sliced
- 4 slices bacon
- 1 Tbsp avocado oil
- 2 Tbsp lime juice
- 1 Tbsp minced garlic (I used the jarred stuff for the sake of time!)
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/2 tsp pepper
- 8 corn tortillas
- 1 avocado
- 1/4 cup chopped cilantro
- Pour the avocado oil in large skillet and bring to medium heat.
- Place sliced bell peppers and minced garlic in heated skillet and sauté for 4-5 minutes.
- While peppers are sautéing, cook bacon according to package instructions. (See KISS Tip above about using a bacon tray in the microwave!)
- Remove bell peppers from skillet (I put them on a paper plate instead of dirtying another dish) and add shrimp to heated skillet. Add lime juice, cumin, salt and pepper (sprinkle the spices over the shrimp while stirring). Cook for about 3-4 minutes until shrimp are pink and opaque. Add peppers back in skillet, remove from heat and sprinkle with 1-2 Tbsp cilantro.
- Heat tortillas in damp paper towel for 15-20 seconds in microwave. Divide the shrimp, peppers and bacon among the tortillas and top with remaining cilantro. Serve with avocado slices and cabbage or lettuce shreds. Enjoy!
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