BLT Tacos

My friend Jessica and I were talking about BLTs this Sunday and how they seem to be super popular lately. We made these BLT Tacos last week and I think you should make them, too.

INGREDIENTS

BLT Tacos.jpg

1 pound thick-cut bacon
1 pint cherry tomatoes, quartered (mixed colors are pretty here)
1 small jalapeño, seeded or not, finely chopped
2 Tbsp cilantro, chopped
1 ½ tsp fresh lime juice, plus more to taste
Kosher salt, to taste
½ cup mayonnaise
1 ½ tsp 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)


DIRECTIONS

  • 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.

  • 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.

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

  • 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.

  • 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.

Dinner, LunchMarie KellyMilford Kitchentacos, bacon, lettuce, tomato, avocado, BLTComment