2935. AVOCADO and BACON MAHI MAHI TACOS

serves six

1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease

On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.

Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.

Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.

bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013

Originally posted 2013-05-22 01:42:00. Republished by Blog Post Promoter

Chick-N Bacon Tater Melt Munchie Meal Review

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Night owls, rejoice! Jack in the Box’s new Munchie Meal items and Munchie Peel instant-win game were designed with you in mind. The Munchie Meal is only available after 9:00 PM, and includes 2 items with DELICIOUS BACON!

I sampled the Chick-N-Tater Melt Munchie Meal. This includes the new Chick-n-Tater Melt: crispy chicken, hash browns, bacon, Ranch dressing and an ooey gooey three cheese sauce, all on a buttery croissant. At first I was a bit baffled at the concept. Is it a breakfast sandwich? Is it lunch sandwich? Is it both??

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I ordered mine with no Ranch, and was surprised at how tasty it was! The cheese sauce really made the sandwich, and the chicken and hash browns were extra crispy. And you can’t really go wrong when bacon and a croissant bun are involved. The Munchie Meal also came with 2 tacos, a soda and “halfise” fries, a 50/50 french fry/curly fry mix. It’s a ton of calories for a tiny price. You know, for people who have really worked up an appetite.

The cutesy box made it a little more apparent who the target market for the “munchies” meal is… “Couch Bingo” lets you play bingo from the comfort of your own sofa, which is apparently where the Munchie Meal is meant to be devoured!

Another bacony M.M option is the Loaded Nuggets meal. This item includes chicken nuggets covered in cheese sauce and bacon. If only the Hella-peno Burger and the Stacked Grilled Cheese Burger included BACON!!

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This is late night food that includes a side of WINNING! With Jack’s #munchiepeel instant win game, Jack in the Box is giving away over $1,000,000 in food and other prizes, with one in four entries being a winner. Peel off the sticker from the iconic purple box to see if you’re an instant winner! Alas, I was not a winner.

For us non-winners, Jack is giving away a second chance to win the ultimate prize at JacksMunchiePeel.com: a VIP experience for four in Las Vegas kicking back at the MTV Real World Suite at the Hard Rock Hotel and Casino. Money can’t buy it and only Jack in the Box can provide it.

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Available on Jack’s Late Night Menu exclusively from 9 p.m. to 5 a.m., you can enjoy your Munchie Meal combo complete with 2 tacos, halfsie fries (half regular, half seasoned curly) and a 20 oz. drink. Click Here to find a location near you!

The post Chick-N Bacon Tater Melt Munchie Meal Review appeared first on Bacon Today.

3018. BACON, CHEESE and JALAPENO TACOS

makes eight tacos?

4 jalapeños?
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces?
2 ounces shredded smoked Gouda cheese (1 cup)?
2 ounces shredded asadero or Monterey Jack cheese (1 cup)?
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup)?
8 corn tortillas?
salsa verde and sour cream, for serving?

Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds.?

Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean.?

Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.?

Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.

bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013

3001. CHIPOTLE SWEET POTATO, BLACK BEAN and BACON TACOS

serves four

8 oz. smoked bacon, diced
2 organic sweet potatoes, peeled & diced (approx 1 1/2 lbs)1 red onion, diced1 can organic black beans, drained & rinsedchipotle peppers in adobo sauce3 cloves garlic, minced3 limeshandful of fresh cilantro1/2 cup drained Greek yogurt1 tablespoon honeycinnamon, to tastesmoked paprika, to tastecumin, to tasteKosher salt, to tasteblack pepper, to taste8 corn or flour tortillas?Preheat oven to 400°. Add the bacon to a cold skillet, heat to medium high and cook until crisp. Transfer bacon to paper towels to drain, reserving 2 tablespoons bacon fat in the skillet. Save the rest of the bacon fat for the next step.?In a large bowl, toss the diced sweet potatoes with chopped chipotle peppers, 2 tablespoons bacon fat, the juice of one lime, and plenty of cumin, smoked paprika and cinnamon, about a teaspoon.?Spread the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking. If you don’t have parchment paper, spray lightly with non-stick cooking oil. Sprinkle with a little kosher salt and black pepper. Roast at 400° until fork tender, about 30 minutes.?In the skillet should be about 2 tablespoons reserved bacon fat. Add the diced red onions, turn down the heat to low, and allow these to caramelize while the sweet potatoes roast. Stir occasionally? making sure they aren’t sticking to the skillet.
Make the yogurt sauce. To the Greek yogurt, add a spoonful of adobo sauce, one clove of garlic (minced), the juice and zest of one ?lime, and salt and pepper to taste. Add honey to finish sauce. To the onions, add a couple teaspoons of minced garlic. Season the onions with a pinch of kosher salt, a little cumin, smoked paprika and cinnamon.
Stir in the black beans and allow them to warm up. Season with a little salt and pepper.? Warm up tortillas in a small dry skillet or in the microwave.

Add bacon to sweet potatoes and gently toss.

Scoop some black beans into a warmed tortilla. Follow with a good portion of roasted sweet potatoes and crispy bacon. Finish with a dollop of yogurt sauce and a few sprigs of cilantro. Serve with extra lime wedges for garnish.

bacon recipe courtesy of: Angela Davis, The Kitchenista Diaries, February 26, 2013

2926. LOBSTER, BACON and CHORIZO TACO

yields one serving?

4 ounces bacon, small dice
3 ounces chorizo, small dice
2 tablespoons small-diced white onion
1 pound lobster tail meat, chopped
2 tablespoons shredded cheddar
2 tablespoons salsa
1 tablespoon chopped fresh cilantro
1 pinch salt and freshly ground black pepper
corn tortillas, for serving, warmed

In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.

bacon recipe courtesy of: Bull Taco; “San Diego,” Hook, Line & Dinner, Cooking Channel, 2011

Bacon & Shrimp Tacos Recipe

So I’m back. I’ve recently relocated to the gorgeous east coast of Canada. That’s right, I’m going to be a Newfoundlander. With the impending doom of Hurricane Leslie approaching, I wanted to put out a recipe that was reminiscent of sunny days and gorgeous beaches. I decided to make some lovely shrimp tacos; a fresh […]