BLT Tacos

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blt tacos recipe
Photo: Liz Andrew/Styling: Erin McDowell

Everyone knows that bacon, lettuce and tomato is one of the greatest sandwich combinations ever. Here, we take that trifecta and roll it up into BLT tacos, because why the heck not?

While you could just fry up some bacon and call it a day, the secret to deliciousness here is seasoning it with freshly ground black pepper for an extra flavor boost. Plus, it all gets cooked on a baking sheet in the oven, which is less messy than the stovetop and requires zero flipping. Taco Tuesday (or really any day) just got even more exciting.


1 pound thickly sliced bacon

1½ teaspoons freshly ground black pepper

12 tortillas

6 leaves Boston (or Butter) lettuce, torn in half

2 tomatoes, thickly sliced

1 avocado, thickly sliced

Lime wedges, as needed for serving


1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.

2. Arrange the bacon in an even layer on the baking sheet and sprinkle evenly with black pepper. Bake until evenly brown and crispy, 14 to 16 minutes. When the bacon is cool enough to handle, break each slice into 2 or 3 pieces.

3. While the bacon cooks, heat a large skillet over medium heat. Working in batches, add 2 or 3 tortillas to the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.

4. To serve, place 1 piece of lettuce, 1 or 2 pieces of tomato, 2 slices of avocado and 3 pieces of bacon on top of each tortilla. Serve with lime wedges for squeezing.

Nutrition Facts
  • 724 calories

  • 55g fat

  • 41g carbs

  • 20g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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