Food for Soul

BLT Tacos

By Melissa Clark

  • YIELD4 servings
  • TIME25 minutes

BLT Tacos

Andrew Scrivani for The New York Times

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


  • 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)


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