- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Rach likes to serve these BLT-inspired tacos with her Miso Messy Corn.
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.