Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole

Tacos de Camarón, Tocino y Garbanzos Crujientes con Guacamole
8 to 10 tacos approximately
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: almonds, bacon, chickpeas, corn tortillas, guacamole, guajillo chiles, pati’s mexican table, Shrimp, tacos
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 "Los Mochis, Street Taco Favorites"


  • 12 ounces bacon, about 8 thick slices, coarsely chopped
  • 1 cup cooked chickpeas, rinsed, drained, patted dry
  • 3/4 teaspoons kosher or sea salt, divided
  • 1 guajillo chile, rinsed, stemmed, seeded, chopped
  • 2 tablespoons slivered almonds
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds shrimp, rinsed, shelled and cleaned
  • Freshly ground black pepper, to taste
  • 2 garlic cloves, chopped
  • Corn tortillas
  • Smooth Guacamole

To Prepare

  • In a large saute pan or casserole set over medium-high heat, fry the bacon for a couple minutes, until it starts rendering its fat. Add the chickpeas and 1/4 teaspoon of the salt and cook until lightly browned, about 6 to 7 minutes. Incorporate the guajillo chile and almonds, stir, cook for a minute, and scrape into a bowl.
  • Add the oil and butter to that same pan and once it melts and bubbles, add the shrimp and season with the remaining 1/2 teaspoon salt and pepper. Cook for about a minute and once the shrimp begin to brown, add the garlic and continue cooking for another minute. Turn off the heat. Incorporate the bacon and chickpea mix and taste for salt.
  • Heat the corn tortillas on a preheated comal or skillet set over medium-low heat. Tuck the shrimp mixture into the heated tortillas and top with the smooth guacamole.

23 comments on “Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole

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  1. Made these tonight after seeing the episode they were in and everyone loved them, even my three year old! Such a nice change to our weekly taco dinners.

  2. Saw your show on Sinaloa, MX and had to try this recipe along with the guacamole recipe. My family loved it. This is how I will make my guacamole from now on.

    The Tres Leches cake is next in line. Love your shows and all the places you visit.

    I love seeing the people and natural beauty and plan on sharing some of the episodes with my high school students so they can see the beauty of Mexico.

    1. Thanks so much Gracie for sharing the show with your students! Mexico is definitely one of the most beautiful places in the world.
      Let me know how the Tres Leches comes out 😉

  3. Outstanding! Super easy, but the combination of ingredients is a taste sensation. Loved the crispy chickpeas, and I don’t even like chickpeas! Next time, I’ll use an extra guajillo, but it was great as is! Loved the guac, too!

  4. Absolutely delicious! I would never think to mix these ingredients for tacos, but they work beautifully! I will certainly be making these again.

  5. Pati, I love your show. I’m a fan, I have cooked a lot of your recipes.
    I just printed Shrimp,Bacon,Chicpea Tacos. Don’t laugh, but I usually write
    Like crazy when your cooking, to get everything right, my grandson said let’s print it Nana.
    I’m in heaven.
    You’re Awesome

  6. Wow! I watched you make these on Monday night and am making them tonight. I consider myself an excellent cook of Mexican cuisine but I always learn so much from you. I watch a ton of cooking shows but you are my favorite! These tacos are just another example of your authenticity and creativity – the kind of recipes and ideas that make me a better home cook. Thank you Pati!