Let me introduce you to my little friend... the Bacon and Cerveza Shrimp Taco with Cilantro Lime Sour Cream.
This taco punches a lot of flavor into a little tortilla. And the best part is you can drink one of the main ingredients as you cook- cerveza!
This is the perfect date night food in my opinion...or at least my boyfriend thought so!
Prep: 10 minutes | Cook: 15 minutes | Yield: 2 servings
Taco Ingredients:
4 flour tortillas
1/2 pound medium deveined shrimp
1 avocado, sliced or diced
2 tablespoons crumbled cotija cheese
3/4 cup shredded cheddar cheese
juice of 1/2 a lime
2 tablespoons cilantro, chopped
1 tablespoon olive oil
1/2 cup mexican beer
1/4 cup crumbled bacon
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
salt and pepper to taste
Cilantro Lime Sour Cream Ingredients:
1/4 cup sour cream
Juice of half a lime
1/4 teaspooon cumin
salt and pepper to taste
2 tablespoons cialntro, chopped
1 tablespoon crumbled cotija cheese
Directions:
Turn oven on to broil. In a bowl, whisk together olive oil, cumin, cayenne pepper, chili powder, mexican beer and juice of half a lime. Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes.
In a small bowl, whisk together ingredients for cilantro lime sour cream. Set aside.
Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Crumble into a small bowl. Set aside.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
While shrimp is cooking, sprinkle cheddar cheese on the 4 tortillas, place on a baking sheet, and place in oven. Broil for 2-3 minutes, or until cheese is melted and tortillas are crisping up. When done, arrange tortillas on a serving plate.
Spoon shrimp mixture into the tortillas. Top with avocado, cialntro, cotija cheese, bacon and cilantro sour cream mixture.
