Wash and pat the cilantro dry. Dice the cilantro leaves and mix into the sour cream for a condiment.
Peel and devein the shrimp, cut in half and set aside. Seed and dice the tomato and green (bell) pepper. In a large frying pan, fry the two strips of bacon at medium heat until about two tablespoons of bacon fat have been rendered. Remove the bacon, reserving the grease. Mix the spices and garlic into the bacon grease. With the skillet at medium-high heat, add the shrimp, peppers, and tomato to the seasoned bacon grease. Sauté for about three minutes, tossing frequently until shrimp are opaque. Add wine, if used, and stir until the liquid is reduced by about half.
To serve, spread cilantro-infused sour cream on a tortilla and add the shrimp mixture and optional toppings.