Tacos
BLT Taco
Crisp bacon, lettuce and cherry tomatoes fill warm corn tortillas with the familiar flavors of a BLT. Lime mayonnaise and a touch of paprika bring the taco together.
- Prep time
- 10 minutes
- Cook time
- 30 minutes
- Makes
- 4 small or 2 large tacos
Estimated total time: 40 minutes.
Let’s make it.
Cook the bacon.
Heat the oven to 350°F. Arrange the bacon in a single layer on a foil-lined rimmed baking sheet. Bake for about 20–25 minutes, checking from 15 minutes onward, until cooked and crisp. Thicker strips may need longer. Transfer to paper towels to drain, then break into pieces that fit the tortillas.
Make the lime mayonnaise.
While the bacon cooks, mix the mayonnaise with the lime juice and paprika, or a small pinch of cayenne. Taste before adding salt. Wash and dry the lettuce and quarter the tomatoes.
Warm and assemble.
Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until flexible. Spread with some of the lime mayonnaise, then add lettuce, tomatoes and bacon. Use the equivalent of two bacon strips per 4-inch taco, or divide all the filling between two 6-inch tacos. Drizzle with the remaining mayonnaise and finish with freshly ground black pepper. Serve immediately.
From the kitchen
- Dry the lettuce thoroughly so it does not water down the mayonnaise or soften the tortilla.
- Break long bacon strips into smaller pieces for easy bites.
- Our 4-inch Street Taco Corn Tortillas make the smaller version. Original or Turmeric 6-inch tortillas work for larger tacos.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas