With National Bacon Lover’s Day on August 20, what better way to celebrate the meatiest of holidays than with a classic taco, totally baconized? As if tacos couldn’t get any better, you take the meat to the outside and create a crispy bacon shell, filled with all the delights of traditional taco toppings.
Watch as Dan Casey, Rachel Heine, and Jenn Fujikawa weave up a whole rasher of bacon on this week’s Put This In Your Mouth, then bake it in the oven to crispy perfection. Think of it as part crafts, all delicious. Enjoy this baconalia and happy National Bacon Lover’s Day!
Bacon Taco Shells
–Baked Taco Rack
-1 rasher (16 slices) of bacon
Preheat the oven to 375 degrees. Prep a baking sheet by lining it with foil, then placing the taco rack on top.
On a clean surface, lay out the bacon slices and begin weaving them by laying one slice of bacon down, then lay a second piece perpendicular. Repeat layering process until weave is complete.
Cut the weave into 4 equal pieces and trim the fat off the edges to form circular shapes.
Lay the trimmed circles onto the rack and bake for 20 minutes or until crispy.
Let the bacon sit for 5 minutes to drain and cool slightly.
Fill the shells with lettuce, cheese, salsa and guacamole to serve.