Caprese BLT tacos!

[Mosca]

I would be embarrassed calling this a recipe. How about a mashup.

Mise en place:

Those are the H-E-B butter tortillas, some fancy balsamic, some fancy olive oil, a really freakin’ delicious tomato with sea salt and fresh cracked black pepper, and some mini basil from the plant my sister Amy gave me.

It ain’t a BLT without the B:

Mosca’s rule of bacon is similar to Mosca’s rule of tomatoes. If you’re going to make bacon, make the whole pack. It’s Member’s Mark thick sliced. 18 slices = 2 lbs.

Then it’s just making tacos out of stuff.


Pro tip: If you have left over baked beans, and fresh bacon, you potentially have some really good baked beans. Live up to your potential!


This is obviously not a threat to taco integrity, but just to prove it:


It’s not just the taste, which is a perfect combination of Caprese and BLT; the texture is incredible. You have the crispy, crunchy bacon inside the soft shell, with the very light bite of the tomatoes and the fresh mozzarella. The oil and balsamic runs off, leaving just enough of their essence behind to give you the peppery sweetness of both combined.

[barelfly]

TACOS!!!!!!!!!

That does look pretty dang good!!!! I know a caprese salad is cold, but I wonder what that would be like if you melted the mozzarella a bit? I know…completely different and not what you were after on this.

But that looks outstanding!!!

[Mosca]

Buffalo mozzarella doesn’t melt well, it would take too much radiation and cook the tomatoes and crisp the edges of the tacos.

I actually cut an avocado for it, but it was all brown inside. You can only keep them in the fridge for a week or so, it seems.

[Huskee]

You're speaking my language, Tom! Yummo. I'd even do it w/o the bacon.

[Mosca]

Oh, absolutely. But I’ve been thinking about making these for a week.

[Finster]

Not sure why you would ruin such good bacon by adding beans,
but everything else looks great.
thanks for the idea

[Michael_in_TX]

Heh, you and I were on the same wavelength. This is what I had for lunch yesterday, minus the bacon and arugula instead of basil. I even used the butter tortillas.

(I realized that I needed to find a use for the fresh mozzarella I bought for pizza....it doesn't stay fresh all that long and a 16 oz log is enough for eight pizzas and I really shouldn't be eating eight pizzas in a week or so lol.)

[Mosca]

I try to keep it a little bit dry to prolong its life. After opening, I wrap it in a paper towel, then put it in a cheese storage bag. If I have to keep it longer, I re-vac seal it.

[Michael_in_TX]

Mosca Good idea....not sure why I never thought to vac-seal the silly thing. And keeping it a tad drier would be preferable to pizza. Fresh mozzarella is annoyingly more expensive than I'd like. A 16-oz sliced log is $7.50 (~$0.40/oz) here.

[Mosca]

Bel Gioioso is $5/8oz here, but Wegman’s store brand is $8/32oz. They are indistinguishable from each other.

[Smoke em if you got em]

What a great idea. Thanks!

[Mosca]

Thinkin’ of doing them again tonight, this time with some avocado.

[Smoked Transistors]

Bacon and avacado are made for each other,so this new BLT with avo sounds delicious