BLTA Tacos!

by Kathryn Baldwin

I doubt the average American knows the significance of Memorial Day, nor that it became an official national holiday in 1868. (Ya. I DEFINITELY had to look that one up!) For me, this particular weekend has always felt like an initial toast to summer: the worst of the allergy season has hopefully passed; salads are back in style; a bowl of watermelon cubes sits free for passersby on the kitchen counter. On my favorite summery days, when I’m not walking around barefoot or holding the hose for babies in swimsuits, I am sitting in the outdoor patio of a restaurant ordering a BLTA.

According to some sandwich history, we have the roaring twenties (1929) to thank for the addition of Bacon to our sandwiches. In a period of U.S. history where thriftiness was respected, it was natural to use every part of the pig and leave nothing to waste. The greasy strips of bacon were easy to roast over a fire and stick between bread. Today, I would argue, summer is incomplete without BLT’s… and BLT’s are incomplete without Avocado.

Considering I love twisting traditions to meet my Melting-Pot-American lifestyle, I recently tweaked the traditional BLTA by accident. My boyfriend had been unexpectedly freed from work, giving me less than ten minutes to prepare a mini-lunch date. Within seconds of reading his warning text, I had the fridge and every cabinet wide open. Ugh! I thought. Of course we’re out of bread! So I took inventory. What DO we have? Hmm. Turkey Bacon. Whole-wheat tortillas. Lettuce. Oh YES: Avocado. And tomatoes. PERFECT! I threw a few strips of turkey bacon in the microwave, whipped out the mayo, and while the tortilla was steaming on the stove, I slapped BLTA on top. By the time my poodles were yapping at the fully suited man on my front porch, lunch was served.

The mayo and the tomato juice ran together to combine with the smoky grease off of the bacon. As the romaine lettuce crunched, I felt like I was eating a fried tortilla. With sun tea in my left fist and a dripping, BLTA taco in my right, this instant meal felt like July 16th.

These BLTA tacos ended up being a new go-to. You NEED to try it. Plus, in my opinion, it’s much more satisfying to turn your head sideways to eat a BLTA, than to occupy your drink hand with a two-handed sandwich.

1) Bake Original Bacon on a sheet pan with either parchment paper or a drip rack: 375 degrees for 20 minutes

(or thick cut at 400 for 18 ish).

2) Lather some mayo on your whole wheat (or regular flour) tortilla.

3) Cut Tomatoes in half-moons, slice open the avocado, and prepare whatever lettuce you have on hand. (We had bagged lettuce in the fridge left over. Romaine or butter lettuce would be best. Keep it mild).

4) Put the BLTA (Bacon, Lettuce, Tomato, Avocado) on top of the mayoed tortilla however you think it looks pretty 🙂 Sprinkle with salt and pepper.

5) Place it on a warm/medium heat comal (flat pan on the stove). If you’re rushing, just lay the tortilla on the pan while you’re adding all the ingredients. You’ll be sad if you burn it. Just get it a little warm.

6) Fold it like a taco, turn your head sideways, and chomp!!!!!!


2 Comments to “BLTA Tacos!”

  1. mmhmm… how about a reuben taco?

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