Jerk Bacon Tacos with Black Bean–Mango Salsa and Habanero Sauce


Preparation info

  • Difficulty


  • Serves

    4 to 8

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

We serve these tacos at BarBacon to get a bit of island flavor in the heart of New York City. Spicy habaneros in both the jerk marinade and sauce benefit from the cooling effect of the salsa. If you don’t have time to make homemade jerk bacon, just add some store-bought jerk marinade to store-bought bacon and braise in the oven before putting it on the grill. You can also find prepared habanero sauces at the store, so feel free to use one if you don’t want to make your own.


  • 8 (6-inch/15-cm) flour tortillas
  • 2 tablespoons canola oil
  • 8 slices Jerk Bacon, ½ inch (12 mm) thick, smoked to 195°F (91°C) internal temperature
  • 1 recipe Black Bean–Mango Salsa
  • ¼ cup (60 ml) Habanero Sauce or store-bought habanero sauce
  • 2 limes, quartered
  • Fresh cilantro leaves (optional)


Preheat the oven to 300°F (150°C). Wrap the tortillas in aluminum foil and warm in the oven while you cook the bacon.

In a large nonstick pan, heat the oil over medium heat until it begins to shimmer. Add the bacon and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate lined with paper towels.

Put the warm tortillas on a flat surface and top each with 1 slice of the bacon, a few spoonfuls of the salsa, and a few dashes of the habanero sauce. Squeeze with lime juice, garnish with cilantro, if desired, and serve immediately.

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