Bacon and Cerveza Shrimp Tacos with Cilantro Lime Sour Cream

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.