B&T Tacos

We blog about this recipe here

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B&T Tacos

Sure you can put lettuce on them, but why?  They’re more deliciously, intensely flavored without.  Halving this recipe is perfect for the two of us.  Recipe adapted from Melissa Clark and the NYTimes

  • 1 lb bacon, cut into 1/2″ slices
  •  about 2 c diced tomatoes (definitely not canned) – maybe 2-3 medium ones?
  • 1/2 tsp or less seeded, minced jalapeño
  • 2 T cilantro, chopped (optional)
  • 1 1/2 tsp fresh lime juice, plus more to taste
  • Diamond kosher salt, to taste
  • 1/2 c mayonnaise
  • 1 1/2 tsp Cholula or other hot sauce, or to taste
  • 8 (6-inch) corn tortillas (or 12 4″ tortillas – which we prefer)

Add the bacon slices to a cold skillet; turn the heat to medium and fry until crisp, stirring frequently.  Remove from the skillet and place the bacon pieces on a paper towel to absorb extra grease.

Mix 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, stir together mayonnaise and hot sauce. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas. 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 first mayo, then bacon, and salsa on tortillas.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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