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.

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

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  1. Loved this recipe. I subbed Pistachios for the almonds and so delicious I used large Vietnamese Shrimp. Love your show and book and so many fabulous recipes ! Gracias

  2. You make the recipes look so easy & doable! I’m wondering, do you use all of the fat that was rendered from the bacon? Or do you clean out the pan before proceeding with the recipe?

  3. Pati, this recipe is one of my absolute favorites!!! I’ve made them before but just saw a rerun and was inspired to make them again tonight. My only substitution is pepitas instead of almonds since my fiancé is allergic to nuts. They are so delicious and I just love hearing you say “chubby shrimp tacos!” You are great!!

  4. Hola Pati,
    I love your cooking show & travels. I like how you bring back a hint of the city into the cooking elements in your kitchen. I try to learn from your recipes when I have the time. This weekend I will try the shrimp bacon and crispy chickpea tacos that I saw you prepare earlier this week. They look divine. Thanks for sharing your beautiful culture in your travels, food preparations, & recipes.

  5. Hi Pati, we absolutely love your show! We made a variation of this recipe, using hominy instead of chick peas, and pork instead of shrimp. We liked it with the shrimp, but because there are only two of us, we were afraid the shrimp would not stay fresh while we ate it up over several days. Sour cream is also delicious as a topping.

  6. I made this recipe but substituted cannellini beans because I didn’t have garbanzos, and chicken because I didn’t have shrimp. The base of the flavors from your recipe was so delicious. I love watching your show and love the food you prepare. I was born and raised in LA, so I was fortunate to have access to some great Mexican food, and love to make your recipes.

    1. Thanks for reaching out Tim! Great subs for when you don’t have all the ingredients for this tacos, enjoy 🙂

  7. patty quiero hacer esta receta donde puedo ver el video? I do better watching and following you cooking. I love your cheerful attitude while you cook.. me contagias .. besitos!!!

    1. Hola Mirna! You can watch me prepare this recipe on Season 8, Episode 4 “Los Mochis, Street Taco Favorites”. Gracias por tus lindas palabras!

  8. Pati…For dinner tonight I try your Shrimp, Bacon and Crispy Chickpea Tacos and they were delicious. I didn’t have the guajillo pepper and the slivered almonds but I had an almond dip with chipotle pepper and it came out perfect. That is going to be one of my family favorite.

  9. These were a huge hit on my Family’s Taco Tuesday crunch-down! Delicious! Will be making them again! Thanks for being such an educational and informative chef! You are truly a delight, especially throughout our covid-19 shutdown. May you and yours stay safe and healthy!

  10. Pati – I saw this on create tv! Omg! This is a fantastic recipe. It was so delicious. The crunch of the bacon & chick peas the creaminess of the guacamole outstanding. I would do this recipe again in a heart beat! The only thing I did different was cilantro, white onion & fresh jalapeños as condiments. That’s it!

    I love your show and I am inspired by your take on Mexican food! It’s not about tacos! Though I love those too! It’s about the real food of the Mexican culture! Thank you for showing us novices something extra ordinary!

    Btw you were here in Detroit, MI not to long ago, I would love to see a show on our Mexican community here in Detroit!

    God bless & stay safe.

    Dan Politi

    1. Thanks so much for your kind message Dan, you made my day! Stay safe and healthy as well, hope to be able to visit Detroit again soon 😉

  11. Made these today – so delicious. Thank you for the recipe. I have just started watching your show and I really enjoy it.

  12. I made this dish after seeing your show for the first time. These were the best tacos I have ever eaten!!
    I am now a bid fan.

  13. 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.

  14. 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 😉

  15. 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!

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

  17. 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

  18. 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!