BLT Tacos

My friend Jessica and I were talking about BLTs this Sunday and how they seem to be super popular lately. We made these BLT Tacos last week and I think you should make them, too.

INGREDIENTS

1 pound thick-cut bacon
1 pint cherry tomatoes, quartered (mixed colors are pretty here)
1 small jalapeño, seeded or not, finely chopped
2 Tbsp cilantro, chopped
1 ½ tsp fresh lime juice, plus more to taste
Kosher salt, to taste
½ cup mayonnaise
1 ½ tsp Cholula or other hot sauce, or to taste, plus more for serving
8 (6-inch) corn or flour tortillas
Romaine lettuce leaves, torn into bite-size pieces
1 avocado, sliced (optional)

DIRECTIONS

• Heat oven to 400 degrees. Lay bacon in an even layer on a rimmed baking sheet, and bake until browned and crisp, 15 to 20 minutes. Transfer to a paper towel-lined plate and let cool.

• While bacon is cooking, toss 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, whisk together mayonnaise and hot sauce.

• Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. 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 bacon, salsa, lettuce, spicy mayonnaise and avocado, if using, on tortillas. Top with more hot sauce, if desired.