I was inspired by Melissa Clark of the NY Times. I can’t help but ask myself — why have I never made these. Well, now I have and they will have a regular spot in my weeknight rotation.
Inspired by Melissa Clark of the NY Times — this isn't exactly how she made them, but ya know I had to give it my own twist.
- 1 pound of bacon (splurge for the good bacon)
- 12 corn tortillas
- 1/2 point mixed cherry tomatoes, chopped
- 1 jalapeno, minced
- 1/4 cup red onion, diced
- 6-8 leaves romaine lettuce, chopped
- lime wedges for serving
- For the mayo
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- hot sauce to taste (I used sriracha, but use your favorite)
Preheat the oven to 400. Place the bacon on a rimmed bacon sheet and cook for about 12-17 minutes — depending on how crispy you like it. While the bacon cooks, chop the romaine and set aside. Mix the onion, tomatoes and jalapeno in a bowl with salt and pepper to taste.
To make the spicy mayo — in a small bowl, combine the mayonnaise, lemon juice and hot sauce.
Cook the tortillas in a skillet until they are a touch charred. You can keep them warm wrapped in a kitchen towel while you work.
Remove the bacon from the oven and cut each slice in half. Place a few strips of bacon, a few spoonfuls of the tomato mixture and a touch of romaine on each tortilla. Drizzle with the spicy mayo and enjoy