Incredible & Colorful BLT Tacos

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.

BLT Tacos


BLT Tacos

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By Mrs Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 20 minutes

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

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