Slab-Bacon Tacos with Burned-Scallion Crema

cooking.nytimes.com

This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.

subheading: FOR THE BACON:

2 tablespoons chile powder

1 tablespoon ground cumin

1 tablespoon brown sugar

2 teaspoons freshly ground black pepper

2 pounds slab bacon, cut into ¼-inch slices

subheading: FOR THE CREMA:

1 bunch green scallions, trimmed and cut into large pieces

1 jalapeño

1 to 2 limes

1 cup sour cream

½ cup mayonnaise

1 teaspoon kosher salt, or to taste

subheading: FOR SERVING:

Corn tortillas

Lime wedges

Pineapple salsa ( see recipe)

Directions at cooking.nytimes.com

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