Blackened Shrimp & Bacon Tacos

Bacon goes great on everything, right? It does. Especially shrimp. In fact, it’s a marriage made in Taco heaven. Thick bacon works even better in this taco. If you’ve got homemade bacon even better. If you substitute carne asada for the bacon that also works and makes a great surf and turf taco. If you’re wealthy and have lobster lying around all the time you can use that in place of the shrimp. If you have beans and cheese and flour tortillas lying around you can use them in place of this whole dish and have a bean and cheese burrito.

What ya need -

Shrimp (shelled and deveined)

Bacon, preferably thick, preferably homemade

Corn tortillas

cotija cheese

Avocado - always goes great with bacon right?

Salsa Verde -

Chipotle crema -

First season the shrimp. I like to season/blacken the shrimp with equal parts of salt, pepper, cayenne pepper, garlic powder, and smoked paprika. Meanwhile, prepare the salsa verde and the chipotle crema according to the recipes listed. Next, dice up the bacon into bite sized pieces, and add to a medium hot stovetop pan. While the bacon is cooking dice up an avocado. When the bacon is essentially done cooking add the shrimp to the pan. Turn down, or even turn off the heat as the shrimp will cook quickly. Heat up tortillas (Not in the microwave!! Use a pan). Once the shrimp are done build the tacos. Shrimp should be the star, with enough bacon to balance. But you can never add too much bacon. That’s science. Add some of the salsa, cotija, avocado, and chipotle crema. Eat, burp, eat some more, then thank me for changing your life in the comments.