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Delicious Shrimp Tacos



• 1 lb. Texas Gulf Shrimp – peeled and deveined.
I cut the shrimp in half so they fit in a taco shell easier
• 2 slices smoked bacon – fry to provide 2 Tablespoons of bacon grease (use cooking oil if you prefer)
• 1/4 cup green (bell) pepper – finely diced
• 1 Roma tomato – stem and seeds removed – finely diced
• 1/2 tsp ground cumin
• 1/2 tsp minced garlic
• 1/2 tsp kosher salt
• 1/4 tsp ground cayenne pepper
• 1/8 cup white wine (Optional)
• Flour tortillas – warmed
• Add your favorite taco toppings – lettuce, onion, salsa, shredded cheese, etc.

This recipe makes about six 6-inch tacos. Prep time is about 20 minutes.


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.

Randy Hoelscher is a transplanted Texan and half-time RGV resident. A long-time cooking enthusiast, he enjoys being “The Border Cook,” spreading the work about Mexican and Tex-Mex Cuisine on his web site – TheBorderCook.com – as well as on social media.
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