Sweet and Smoky Bacon Tacos with Mexican Crema


  • 2 tablespoons buttermilk
  • 1 cup heavy cream
  • 1 pound thick-cut bacon
  • 1 small yellow onion, diced
  • 3 tablespoons honey
  • 2 teaspoons chile powder
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon sauce from a can of chipotles in adobo
  • salt
  • 8-10 corn tortillas, warmed slightly
  • 1/2 cup store-bought pico de gallo or chunk salsa
  • 1 tablespoon chopped fresh parsley


  1. Stir the buttermilk into the heavy cream in a small bowl. Cover with plastic wrap and let stand at room temperature for at least 6 hours or up to overnight until thickened. Once thickened, place in the refrigerator where it will keep for about a week.
  2. To a large skillet, add the bacon and cook over medium heat until crispy. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan and leaving the pan set over medium heat. Transfer the bacon to a plate that has been lined with paper towel. Set aside.
  3. To the skillet with the bacon fat, add the onion. Cook until the onion has caramelized about 8 minutes, then remove the onion with a slotted spoon, transferring it to a medium bowl. Add the bacon to the bowl with onion. Reserve a teaspoon or two of the bacon fat.
  4. In a small bowl, whisk together the honey, chile powder, chipotle chile powder and sauce from a can of chipotles in adobo. Add a teaspoon of the bacon fat to the bowl and whisk again.
  5. Pour the sauce over the bacon and onion mixture and toss to evenly coat. Season with salt to taste.
  6. Assemble your tacos, by adding a couple of tablespoons of the bacon mixture to each warmed tortilla shell. Top with pico, a drizzle of Mexican crema and chopped fresh parsley.