Sweet and Smoky Bacon Tacos

For the Mexican crema, stir the buttermilk into the heavy cream in a small bowl. Cover with plastic wrap and let it 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.

Into 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. Once cooled, crumble it.

Into 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 crumbled bacon to the bowl with the onion. Reserve a teaspoon or two of the bacon fat.

In a small bowl, whisk together the honey, chili 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. Pour the sauce over the bacon and onion mixture and toss to evenly coat. Season with salt to taste.

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.

Notes:
1. Sour cream or creme fraiche are good substitutes for Mexican crema.
2. For an extra crispy taco, roll up your tacos when assembling and line them up on a baking sheet that has been lined with foil. Spray with a non-stick spray and place them under the broiler for a minute or two until brown and crispy.