Thinking about BLT tacos.

[Mosca]

I’m pretty solid on these, I think. They should be pretty straightforward: bacon, shredded lettuce, tomato, wheat tortilla. Of course it shouldn’t stop there; they would need avocado slices. And instead of mayonnaise, crema with chopped cilantro. Cheese? Sure, why not? I was thinking cheddar, but now I’m really leaning more toward queso fresco, queso blanco, something like that. Cheddar would unbalance the BLT part. Maybe a squeeze of lime?

But once you’ve squeezed a lime, and you got tomatoes, and cilantro, you’re some serrano pepper and some diced onion away from pico de gallo, aren’t you?

I dunno. Pico de gallo makes sense, but I really think BLTs benefit from simplicity. Any opinions from my taco brothers and sisters?

[LA Pork Butt]

When pasta became popular in the 90’s a New Orleans restaurant got creative and began converting traditional New Orleans food into pasta dishes. So, for example there was pasta muffuletta. I think you may be on to something with tacos. How many traditional recipes can you convert into a taco? I mean how does taco BLT sound? Make it traditional with a Mexican twist which is what I think you have in mind.

[Mosca]

Yeah, I mean, why not? The only thing that is sacred is flavor; if it tastes good, it worked. I’m not inventive enough, nor ambitious enough, to actually discover new things. But I’m crafty enough to look at things I have and think of interesting ways to mix them up.

[LA Pork Butt]

Mosca Yep! My palate is not refined enough to pick up nuances of flavors. It is either good, okay or bad with maybe some exceptionally good or bad thrown in.

[Donw]

Made these before which are good. Here is a gift recipe link from the NYT.

https://cooking.nytimes.com/recipes/1019478-blt-tacos?unlocked_article_code=1.oE4.v96d.tpLxe0wZqeAR&smid=share-url

[Mosca]

Nothing is new under the sun!

The NYT goes all out on the pico de gallo! Maybe. I have some damn good cherry tomatoes called Sugar Bombs, sweet like Concord grapes. I’d still shred iceberg lettuce rather than tear romaine though. The shredded lettuce will hold juices, like on a hoagie/sub.

I was thinking about mixing crema/mayo, I might still do that. Whenever I buy crema, it pressures me to use it by the expiration date.

I still think this would be good with a nice white crumbly cheese.

[LA Pork Butt]

Ex NFL player, Kelvin Belton teaches at the New Orleans School of Cooking. Many tourist take his class and in the spirit of you looking at what you have, before long he has his students chanting “use what you’ve got.” I think some creative things can emerge with that approach. It is a lot like when you don’t have an ingredient and you search the internet to find a suitable substitute. So, currently we have some red potatoes, onions, yellow squash and bell peppers. I am betting we can come up with something. Of course, we have some proteins in the freezer and need to decide which one to defrost.

[Mosca]

Ham or chicken!

You Tube cooking personality Ethan Cheblowski is saying the same thing; at a certain point, you stop shopping to a recipe, and start making recipes from what you’ve shopped for.

[captainlee]

Planning in on BLT's for lunch today, maybe make a switch.

[smokenoob]

The new Trinity Taco! Muy bien!