Tacos de Camarón, Tocino y Garbanzos Crujientes con Guacamole
8 to 10 tacos approximately
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"
Ingredients
- 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.
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.
Thanks Robin! These recipe is one of my favorites as well.
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.
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 😉
Just made these, they are delicious.
So happy you gave them a try, Mary!
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!
So glad you loved it, Alice!
Wow, Pati! This is one of my favorite new dishes. Thank you very much for the recipe.
Delighted to hear this, Sally!
Regarding the guajillo chile, that is a red dry chile? Or a fresh chile?
It’s a dried chile. Here’s some more info, Vettee: https://patijinich.com/guajillo_chile/
🙂
Soooooo good!
🙌
Absolutely delicious! I would never think to mix these ingredients for tacos, but they work beautifully! I will certainly be making these again.
I’m so happy you will be making them again, Casey!
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
Carmen
Oh I’m glad your grandson gave you the idea, Carmen. Enjoy the tacos!
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!
Thank you for the kind words, Brad!
I saw you make this today on my PBS station, look and sound delicious. Shopping for the ingredients tomorrow!
Thanks for tuning in, Mark! And enjoy the tacos.