A recipe for BLT tacos popped up in the NY Times a few Sundays ago and my beau immediately put in his request. These fall under the fusion category and are a great (easy) way to shake up your Taco Tuesday.
We accidentally grabbed a couple wrong ingredients at the store so I adjusted the recipe slightly, but the inspiration and awesome flavor combo is all still there. Start by crisping up a package of bacon in the oven. Every oven is different but it should take about 15 minutes at 375 – just watch it. While that’s cooking, toss together a quick salad of quartered grape tomatoes, half a finely minced jalapeño, the juice of 1/2 a lime (or a full lime if you’re making enough for 4), cilantro, and course salt. I didn’t have cilantro but I added in avocado and since when has that ever served a dish wrong?! Plus, a lot of people hate cilantro anyway. Serve by piling bacon into tortillas and top with lettuce, the tomato salad, queso fresco, and sour cream.
Since cooking bacon in the oven is a hands-off process, this meal came together so easily. BLTs feel like a particularly summer sandwich that take advantage of fresh produce, always eaten in the sunshine so this makes for quite the summery taco. It’s not at all traditional, but it is fun.