Mexican Street Shrimp Tacos

Prep Time
Cook Time
Ready In

Recipe: #35267

July 16, 2020

"Using frozen corn can use fresh off cob for my son dave"

Original is 6 servings


  • Serving Size: 1 (452.1 g)
  • Calories 574.8
  • Total Fat - 21.4 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 234.8 mg
  • Sodium - 1646.5 mg
  • Total Carbohydrate - 60.1 g
  • Dietary Fiber - 7.2 g
  • Sugars - 4.7 g
  • Protein - 40.6 g
  • Calcium - 238.3 mg
  • Iron - 2.7 mg
  • Vitamin C - 39.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat the bacon. Remove

Step 2

Add corn to bacon grease, then add the shrimp, seasoning and garlic.

Step 3

Add green onions; cook until translucent

Step 4

Add cilantro and lime juice; Toss to combined. Then add the bacon back in

Step 5

Meanwhile, make crema by mixing all ingredients together

Step 6

Put in bowl then add in the tomatoes, and the avocado in another bowl

Step 7

Meanwhile, heat tortillas in microwave until warmed


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the best flavor, use fresh corn off the cob.
  • Look for large shrimp that are 31/35 size for the best texture.

  • Instead of bacon, you can use diced ham. This substitution provides a leaner alternative while still providing a smoky flavor.
  • Instead of frozen corn, you can use fresh corn off the cob. This substitution provides a fresher flavor and texture.

Vegetarian Variation Replace the bacon with 1 cup of diced mushrooms and the shrimp with 2 cups of diced tofu. Reduce the ancho chili powder to 1/2 teaspoon.

Mexican Street Corn Salad:

RECOMMENDED DISH DESCRIPTION: This Mexican Street Corn Salad is a delicious and easy side dish that pairs perfectly with the Mexican Street Shrimp Tacos. It is made with sweet corn, creamy mayonnaise, tangy lime juice, and a sprinkle of cotija cheese. It adds a creamy, zesty contrast to the tacos, making the perfect meal.

Grilled Pineapple Salsa: This Grilled Pineapple Salsa is the perfect accompaniment to the Mexican Street Corn Salad. It is made with sweet, juicy pineapple that is grilled to perfection, then combined with fresh tomatoes, onion, jalapeno, and cilantro. The combination of sweet and spicy flavors makes it the perfect complement to the creamy and zesty flavors of the corn salad.


Q: How long do I need to cook the shrimp?

A: The shrimp should be cooked until they are no longer translucent, about 3-5 minutes. Make sure to stir occasionally to ensure even cooking.

Q: What temperature should I cook the shrimp at?

A: Shrimp should be cooked over medium heat, or at 350°F. Monitor the temperature to ensure the shrimp are cooked evenly.

2 Reviews


I wanted something easy for supper and this was it! I doubled everything . They didn't take long to make, thank goodness, because I was feeding 2 tweens, 2 teens, and a very hungry boyfriend! We loved them!


review by:
(14 Jul 2021)


These tacos are so delicious. The spice is just perfect. All the flavors meld together so well. The lime cilantro sour cream adds just the right touch to top it off. I might mention that there are no tomatoes listed on the ingredients but there is a spot in the directions where they are said to be added somewhere. We just cut some tomatoes up in a bowl for people to add if they wanted to.


review by:
(6 Aug 2020)

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Fun facts:

The traditional Mexican Street Shrimp Tacos are a favorite of celebrity chef Bobby Flay, who recommends using thick-cut bacon for the best flavor.

The Aztecs were the first to create tacos, dating back to the 1500s. They typically used corn tortillas and filled them with small fish.