BLT Tacos
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound thick-cut bacon
- 1pint cherry tomatoes, quartered (mixed colors are pretty here)
- 1small jalapeño, seeded or not, finely chopped
- 2tablespoons cilantro, chopped
- 1½teaspoons fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½cup mayonnaise
- 1½teaspoons Cholula or other hot sauce, or to taste, plus more for serving
- 8(6-inch) corn or flour tortillas
- Romaine lettuce leaves, torn into bite-size pieces
- 1avocado, sliced (optional)
Nutritional analysis per serving (4 servings)
861 calories; 73 grams fat; 19 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 22 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 21 grams protein; 1102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Lay bacon in an even layer on a rimmed baking sheet, and bake until browned and crisp, 15 to 20 minutes. Transfer to a paper towel-lined plate and let cool.
- Step 2
While bacon is cooking, toss together tomatoes, jalapeño, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- Step 3
In a small bowl, whisk together mayonnaise and hot sauce.
- Step 4
Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.
- Step 5
Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, if using, on tortillas. Top with more hot sauce, if desired.
Private Notes
Comments
Slight variation to the rimmed baking sheet, place parchment paper in the bottom of the sheet and place a cookie rack on top with the bacon on the rack. It cooks the bacon on all sides, the grease is trapped in the sheet below and the parchment paper removes the need to scour the sheet. The grease does not get on your oven, just the cookie sheet.. Enjoy
If you are feeling like this might be a little too much bacon try using a 50/50 blend of bacon and fish. Broiled snapper is very good, it works well with all the other taco fillings. Once the bacon is done and the oven is still hot set to broil and the fish will be flaky in a few short minutes.
Try 2 chipotle chilis from a can of chipotle in adobo sauce in the mayonaise instead.
Made this recipe the other day and loved it. I messed with it a little, but it is great as written. My only suggestion would to add a second jalapeño to give the salsa a little more kick. I also used a lot more hot sauce than the author, but that's just me.
I had some leftover mayo with shredded cheddar in it from the NYT tomato cheddar toasts recipe. I added the hot sauce to it and will definitely add shredded cheddar to the mayo in the future.
This was so simple and delicious. I used a whole cut of cilantro and Frank's hot sauce because it's my favorite. Also, I used iceberg lettuce.