tacos
shrimp
bacon
avocado
mexican
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Rach likes to serve these BLT-inspired tacos with her Miso Messy Corn. 

Ingredients

  • 1 pound meaty bacon, 14-16 slices
  • 1 ripe avocado
  • ½ cup sour cream, Mexican crema or Greek yogurt
  • 2 limes
  • About 1 ½ teaspoons hot sauce (such as Chipotle Smoked Tabasco or Jalapeño Tabasco)
  • 3 gem Romaine lettuce, or 1 heart of Romaine
  • 16-18 medium-large shrimp, deveined, peeled, and tails off
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon pimenton/smoked paprika
  • 2 jalapeño peppers, seeded or not— if you like it hot—and finely chopped
  • ½ small white or red onion, finely chopped
  • 1 large clove garlic, grated or finely chopped
  • 1 pint cherry tomatoes, quartered (or 2 heirloom tomatoes, chopped)
  • One small handful cilantro, chopped
  • 2 tablespoons neutral oil or olive oil
  • Sixteen 6-inch corn tortillas
  • Miso Messy Corn, for serving

Yield

Serves: 4

Preparation

Preheat oven to 400˚F.

Arrange bacon on slotted pan or wire rack-lined rimmed baking sheet. Bake bacon until very crisp, 15-18 minutes.

Meanwhile, to a food processor bowl, add avocado, sour cream, juice of ½ lime and hot sauce. Puree until smooth and place in serving bowl or squeeze bottle with top trimmed a bit to allow for a thick sauce.

Coarsely chop or shred the lettuce and place in bowl or dish.

Place shrimp in a medium bowl and season with salt, pepper, cumin, coriander, garlic, onion and paprika.     

In a medium glass bowl, combine chili peppers, red onion, garlic, salt, and juice of 1 lime. Quarter the tomatoes or chop and add to bowl. Chop cilantro and add to tomatoes. Stir the salsa to combine.  

Heat a large nonstick skillet over medium-high heat with oil. Add spiced shrimp and cook until opaque and cooked through, 4-5 minutes, then add juice of ½ lime.

Char and soften the corn tortillas over an open flame on a gas burner or in a stainless steel skillet or cast-iron skillet over high heat. Keep warm in clean kitchen towel.

Build tacos to serve: tortilla spread with some avocado sauce, bacon, lettuce, shrimp and tomato salsa. 

Serve with Miso Messy Corn.