BLT Tacos

By Melissa Clark

Published August 21, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
25 minutes
Rating
5(1,147)
Comments
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Without the bread muffling the crunch of bacon and crisp lettuce, BLT tacos are a lot more texturally exciting than the usual sandwich. Here, hot sauce-spiked mayonnaise adds spice; avocado adds creaminess; and chopping the tomatoes into a salsa with jalapeño, lime juice and cilantro makes everything juicy and bright. You can serve these for brunch, lunch or a light, fast dinner.

Featured in: The BLT, as You’ve Never Seen It

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Ingredients

Yield:4 servings

  • 1 pound thick-cut bacon

  • 1 pint cherry tomatoes, quartered (mixed colors are pretty here)

  • 1 small jalapeño, seeded or not, finely chopped

  • 2 tablespoons cilantro, chopped

  • 1 ½ teaspoons fresh lime juice, plus more to taste

  • Kosher salt, to taste

  • ½ cup mayonnaise

  • 1 ½ teaspoons 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

  • 1 avocado, sliced (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 86 milligrams cholesterol; 848 calories; 29 grams monounsaturated fat; 22 grams polyunsaturated fat; 19 grams saturated fat; 73 grams fat; 8 grams fiber; 1096 milligrams sodium; 20 grams protein; 4 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    In a small bowl, whisk together mayonnaise and hot sauce.

  4. 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.

  5. 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.

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Ratings

5 out of 5
1,147 user ratings
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Comments

Martin

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

J. Wong

Try 2 chipotle chilis from a can of chipotle in adobo sauce in the mayonaise instead.

tal

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.

Victoria

I followed the advice of someone who commented years ago suggesting to add fish, and added some grilled salmon. I can’t recommend it enough, it was amazing.

Salad tossed

This is amazing. I love the combination of a piece of bacon, some lettuce and a tomato. I ran out of tortillas, and had some left over white bread at home. I toasted that up and put the ingredients on it. Perfect sandwich!

Shannon V

Those look like perfectly charred white corn tortillas to me. I do them all the time in a hot, dry skillet. Bacon is delicious. I make these very tacos, and I add blackened shrimp. Probably gonna swap sriracha for cholula - I've developed quite an addiction. Lots of jalapeno (or serranos) and plenty of avocado. Fresh lime to squeeze over the top - bueno!! Save enough for the margs. ;-D

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