BLT Tacos
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.
- Total:
- Serves: 4 persons
Ingredients
- 1pound thick-cut bacon
- 1pint cherry tomatoes, quartered (mixed colors are pretty here)
- 1small jalapeño, seeded or not, finely chopped
- 2tablespoons cilantro, chopped
- 1 ½teaspoons fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½cup mayonnaise
- 1 ½teaspoons 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)
Instructions
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.