VEGGIE SAUSAGE TACOS WITH TOMATO AND MANGO JALAPEñO SALSA & CHIPOTLE SOUR CREAM

Veggie Sausage Tacos with Tomato and Mango Jalapeño Salsa & Chipotle Sour Cream

Serves 2 - 4

Ingredients

 

1 pack HECK Nuts About Cheese Sausages

1 pack of soft taco shells

Large handful of fresh coriander, finely chopped

1 fresh jalapeño sliced (or use jarred if fresh not available)

5 medium tomatoes on the vine, deseeded and diced

1 small mango diced

30ml olive oil

Juice of 1 lime

½ a red onion, diced

Sea salt

70g bag of rocket

 

GO Gluten-Free!  Make a simple food swap to make this recipe gluten-free.  Use corn taco shells in place of the soft taco shells or serve in little gem lettuce leaves.

 

For the Chipotle Sour Cream

 

100ml sour cream

2 tsp chipotle paste (use more or less to suit your taste)

 

Steps

  1. Mix together the coriander, tomatoes, red onion, mango, olive oil, lime juice and sliced jalapeno, and season to taste.
  2. Place the sausages over hot BBQ coals and cook for 8-10min (cooking times will vary depending on your BBQ heat). While the sausages are cooking, mix together the sour cream and chipotle paste in a bowl and keep to one side.
  3. A few minutes before the sausages are ready, place the taco shells onto the BBQ to crisp up a little (or leave them soft if you prefer).
  4. Build your tacos by placing a little rocket at the bottom of each shell. Add a sausage to each, place some salsa on the top and finish with a spoonful of the chipotle sour cream.

 

 

 

 

 

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