Avocado BLT Tacos

Avocado BLT TacosDisclosure: I was provided with a gift card to cover the cost of the recipe ingredients in exchange for creating this post. All opinions are my own.

Most of what we eat is procured through local farmers’ markets, our CSA, and a couple of local grocers. It’s important to us to eat locally, seasonally, and sustainably, and to support local businesses as much as possible. As my two worlds (naturopathic medicine and food) continue to merge, I am becoming even more aware of the interconnectedness of it all; what we eat and how it’s grown contributes significantly to our wellness—personally, economically, environmentally, and globally. Supporting local farmers and nurturing our land with sustainable practices is an investment where the payback will be significant in all of those realms. Plus, have you been to the farmer’s market lately?! What these farmers, foodies, and artisans have to offer is some of the best in the world. I also happen to believe that farmers’ markets are some of the happiest places on earth.Avocado BLT Taco ingredientsThe farmers’ market is where I got the bacon for these avocado BLT tacos. You might be wondering why a blog on healthy (and almost entirely vegetarian) eating is featuring bacon. Featuring is a stretch, since it is really just an accent in this little taco. But as I talked about before, eating healthy looks different to everybody. My take on eating (and living) healthfully sometimes involves buying bacon (and other delicious meat) from a local farmer—one who raised the pig well and committed to not using nitrates or nitrites to cure it. 80twenty, right? But whether you eat bacon or not, this taco is good on its own, with some pan-fried tofu, or with the addition of a sharper aged cheddar.Avocado BLT TacosAs much as I try to minimize my environmental footprint, not everything that I eat is from around these parts. Avocados are one example of a healthy, delicious fruit (or as my sister calls it, “nature’s butter”) that I just can’t resist keeping in my kitchen at all times. They’re like their own food group for me. So when I was approached about doing a recipe for Avocados of Mexico, it felt like an authentic partnership. Avocados are real, whole foods that give you a seriously good dose of fatty acids (believe it or not, that’s a good thing!). Mashed into guacamole, whipped into chocolate pudding, snuck into baking, spread over toast with a sprinkle of maldon salt and a squeeze of lemon, frozen into icy treats, and, like in this recipe, left to stand as-is: a perfect, simple addition to the diverse components of this taco. Its buttery richness nicely compliments the tang of the onions, the saltiness of the bacon, the sweetness of the tortillas, the heat of the chile-lime mayo, and the crunch of the vegetables. The avocado, in this case, really brings all the flavours together.Avocado BLT TacosTortillas are best homemade and really aren’t that hard to make. A tortillas press is cheap and makes light work of the task. And if you don’t want to invest in another kitchen gadget, Kelsey also employs a great strategy here. In the end, if you haven’t any interest in making your own, I highly recommend buying them at a store that makes them fresh, in-house. If you’re looking for a good suggestion in Toronto, this is a great place. However you decide to get your tortilla on, these tacos should be on your ‘must make’ list for the summer.

Avocado BLT Tacos
Recipe Type: Gluten-free, healthy
Author: Kris
Prep time:
Cook time:
Total time:
Serves: 4-6
Homemade tortillas will take these already delicious tacos to whole new level. Once you try it, and see just how easy it is, you’ll never eat store-bought tortillas again.
  • 1 cup masa harina, a type of corn flour (You can buy it at most well-stocked grocery stores.)
  • ½ – ¾ cup hot water
  • ½ cup mayo
  • Zest and juice of half a lime
  • ½ tsp of chile powder
  • Pinch of salt
  • Half a medium onion, sliced into half moons
  • Juice of half a lime
  • A generous pinch of salt
  • ½ lb of nitrate free bacon, preferably from locally, ethically raised pigs
  • 1 avocado, quartered and sliced
  • Tomatoes, chopped or sliced (however you like them)
  • Finely shredded romaine lettuce
  2. Add water to the flour, work the mixture with your hands and form into a clay-like dough. Make sure that it is not too wet or too dry. Divide into 6 or 8 balls and cover with a damp towel. Preheat a skillet to medium high. Meanwhile, use a tortilla press to form your masa balls into flat discs or pancakes. Place a piece of parchment paper on both sides of the dough ball to prevent it sticking to the press. Cook your tortillas as you press them out to prevent the dough from drying. To cook, place a masa ‘pancake’ on a hot skillet for 30 seconds to 1 minute, just until the dough starts to lightly brown and air pockets begin forming. Flip and cook on the opposite side for the same amount of time. Keep covered under a towel while you’re preparing the others.
  4. Combine ingredients and stir until well mixed.
  6. Combine the onions, lime juice, and salt. Mix so that the onions are coated and let them rest for 30 – 60 minutes to extract their juices.
  8. Place the strips of bacon on a tinfoil covered cookie sheet and place in the oven. Turn the oven on to 400 °F. The bacon will be cooked between 17-25 minutes later, depending on how crispy you like it.
  9. To assemble the tacos, warm the tortillas and layer on the lettuce, bacon, mayo, tomato, avocado, and pickled onions. Enjoy!


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