Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Bacon-wrapped Shrimp Tacos Recipe

Bacon-wrapped Shrimp Tacos Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time1h
Serves4

wild bacon-wrapped shrimp, creamy serrano lime slaw, honey-chipotle glaze, with side of epazote black beans

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bacon-Wrapped Shrimp

Creamy Serrano Lime Slaw

Honey-Chipotle Glaze

Epazote Black Beans

Taco Assembly

Method

Bacon-Wrapped Shrimp

  1. 1

    Prepare the Shrimp

    Preheat the oven to 400°F (200°C). In a mixing bowl, season the shrimp with salt, black pepper, and paprika.

  2. 2

    Wrap with Bacon

    Take each shrimp and wrap it with a bacon strip, securing it with a toothpick if necessary. Place the wrapped shrimp on a baking sheet lined with parchment paper.

  3. 3

    Bake

    Bake in the preheated oven for about 15-20 minutes or until the bacon is crispy and the shrimp are cooked through.

Creamy Serrano Lime Slaw

  1. 4

    Combine Ingredients

    In a large bowl, combine shredded cabbage, shredded carrot, minced serrano pepper, mayonnaise, lime juice, salt, and chopped cilantro.

  2. 5

    Mix Well

    Toss all the ingredients together until well combined. Adjust seasoning to taste and set aside in the refrigerator to chill.

Honey-Chipotle Glaze

  1. 6

    Mix the Glaze

    In a small saucepan over medium heat, combine honey, minced chipotle peppers, and lime juice. Stir until well mixed and heated through.

  2. 7

    Simmer

    Allow the glaze to simmer for about 5 minutes, then remove from heat.

Epazote Black Beans

  1. 8

    Prepare Ingredients

    In a saucepan over medium heat, add a little oil if desired and sauté minced garlic until fragrant.

  2. 9

    Add Beans and Seasoning

    Add the drained black beans, chopped epazote, cumin, salt, and black pepper to the saucepan. Stir well to combine.

  3. 10

    Heat Through

    Cook until heated through, about 5-7 minutes. Adjust seasoning as needed.

Taco Assembly

  1. 11

    Warm Tortillas

    Heat the corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds on each side.

  2. 12

    Assemble Tacos

    Place 2-3 bacon-wrapped shrimp in each tortilla, top with creamy serrano lime slaw, and drizzle with honey-chipotle glaze.

  3. 13

    Serve

    Serve immediately with lime wedges on the side and a scoop of epazote black beans.

More from LUNA Mexican Kitchen - The Alameda