Shrimp Tacos with Avocado, Crispy Bacon, and Cilantro-Lime Crème Fraîche
These shrimp tacos are a great family weeknight dinner. With the shrimp taking under 5 minutes to cook, the rest of the time is in the prep. You can have this dinner on the table in under 20 minutes.
Ingredients
Here are the ingredients you need for about 4 servings (3 tacos each, for a total of 12 tacos)
- Mini Tortillas – 12 street-size mini tortillas (about 4-5-inch diameter).
- Shrimp – 1 lb large shrimp
- Iceberg Lettuce – 1/4 iceberg lettuce, shredded
- Crispy Bacon – 4 crispy bacon rashers, for topping, roughly chopped
- Sweet Pepper – 1 sweet pointed pepper or red bell pepper, seeds removed and diced
- Crème Fraîche – 1/3 cup crème fraîche (or substitute with sour cream)
- Lime – 2 limes (1 tsp lime zest, 2 tbsp of lime juice, and lime wedges for serving)
- Avocado – 1 large avocado
- Cilantro – 2 tbsp minced fresh cilantro (fresh coriander in the UK), divided
- Garlic – 1 garlic clove, minced
- Jalapeño or Mild Chili Peppers, optional, sliced
- Salt, to taste
- Pepper, to taste
- Oil – 1 tbsp light olive oil or another neutral oil
How to Make the Shrimp Tacos in Easy Steps
Step 1. Mix the crème fraîche with 1 1/2 tbsp of minced fresh cilantro, 1 tbsp of lime juice, 1 tsp of lime zest, and a pinch of salt & pepper to taste.
Step 2. Warm up the tortillas using one of these methods:
- in a cast-iron pan or non-stick pan over medium-high heat, one or a few at a time, for about 30 seconds per side,
- in the microwave, by stacking them on a plate and covering with a damp paper towel (for about 1 minute on full power at a time until the tortillas are soft),
- directly over an open flame for a few seconds per side, or
- in the oven by wrapping them in aluminum foil and warming them up for about 10 minutes at 360°F (180°C).
Step 3. Preheat a grill pan or a regular sauté pan over medium-high heat. Brush the pan with oil. Season the shrimp with salt and pepper, and add them to the hot pan, cooking on the first side until the edges start turning opaque and the centers are still slightly translucent (about 2 minutes). Flip and cook until fully opaque, about 1-2 minutes more, depending on the type and size of shrimp. Add the minced garlic 30 seconds before the shrimp is ready. Remove them from the heat and add 1 tbsp of lime juice and the remaining fresh cilantro.
Step 4. You can serve all the ingredients on a board:
- grilled lime garlic shrimp with cilantro,
- chopped crispy bacon,
- diced sweet pepper (or bell pepper),
- sliced or mashed avocado,
- shredded iceberg lettuce
- crème fraîche (with lime, salt, pepper, and cilantro),
- sliced jalapeños or mild chili peppers, and
- warm tortillas for everyone to assemble with the ingredients they love. You can also add lime wedges.
Or you can serve them already assembled. Start by spreading a layer of the crème fraîche on the tortilla to hold everything in place, then some iceberg lettuce, diced peppers, and avocado, then the cooked shrimp, more crème fraîche, chopped bacon, and sliced jalapeño (or mild chili peppers) for heat. You can also serve with lime wedges on the side.
Below you can see different variations you could go with.
These tacos are great to make for entertaining, get-togethers, or quick weeknight dinners. The variations mean you can give everyone a taco that’s just right for them, depending on their preference.
If you make them and enjoy them, let me know in a review below. I’d also love to know the occasion!
Recipe Card
Ingredients
- 12 street-size mini tortillas about 4-5-inch diameter
- 1 lb shrimp large
- 1/4 iceberg lettuce shredded
- 4 crispy bacon rashers for topping, roughly chopped
- 1 sweet pointed pepper or red bell pepper, seeds removed and diced
- 1/3 cup crème fraîche or sour cream
- 2 limes (1 tsp lime zest, 2 tbsp of lime juice, and the second lime cut into lime wedges for serving)
- 1 large avocado
- 2 tbsp minced fresh cilantro fresh coriander in the UK, divided
- 1 garlic clove minced
- jalapeño or mild chili peppers optional, sliced
- salt to taste
- pepper to taste
- 1 tbsp light olive oil or another neutral oil
Instructions
- Make the Sauce. Mix the crème fraîche with 1 1/2 tbsp of minced fresh cilantro, 1 tbsp of lime juice, 1 tsp of lime zest, and a pinch of salt & pepper to taste.
- Warm up the Tortillas. You can use one of these methods: in a cast-iron pan or non-stick pan over medium-high heat, one or a few at a time, for about 30 seconds per side, in the microwave, by stacking them on a plate and covering with a damp paper towel (for about 1 minute on full power at a time until the tortillas are soft), directly over an open flame for a few seconds per side, or in the oven by wrapping them in aluminum foil and warming them up for about 10 minutes at 360°F (180°C).
- Cook the Shrimp. Preheat a grill pan or a regular sauté pan over medium-high heat. Brush the pan with oil. Season the shrimp with salt and pepper, and add them to the hot pan, cooking on the first side until sides start turning opaque and the center is a touch translucent (about 2 minutes). Flip and cook until fully opaque, about 1-2 minutes more, depending on the type and size of shrimp. Add the minced garlic 30 seconds before the shrimp is ready. Remove them from the heat and add 1 tbsp of lime juice and the remaining fresh cilantro.
- Serve. You can serve all the ingredients on a board: grilled lime garlic shrimp with cilantro, chopped crispy bacon, diced sweet pepper (or bell pepper), sliced or mashed avocado, shredded iceberg lettuce crème fraîche (with lime, salt, pepper, and cilantro), sliced jalapeños or mild chili peppers (optional), warm tortillas, and lime wedges (optional) for everyone to assemble with the ingredients they love.Or you can serve them already assembled. Start by spreading a layer of the crème fraîche on the tortilla to hold everything in place, then some iceberg lettuce, diced peppers, and avocado, then the cooked shrimp, more crème fraîche, chopped bacon, and sliced jalapeño (or mild chili peppers) optionally for heat. You can also serve with lime wedges on the side.
