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Spicy Pork Sausage Tacos

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Spicy Pork Sausage Tacos
dinner, international

The secret to great tacos? Layering the flavours in a winning mix of hot 'n' sweet, tender 'n' crunchy, hearty meat and fresh vegetables, like this spicy version bursting with the taste of Johnsonville Hot Italian Style Sausage Meat. Topped with your choice of garnishes, it goes from every day to game day in mere minutes. 

20
Prep Time
20
Cook Time
6
Servings

What You Need

  • 2 pkgs (13.23 ounces / 375 g) Johnsonville Hot Italian Style Seasoned Pork
  • 1/2 cup onion, finely chopped
  • 1/2 cup red pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tbsp ground cumin
  • 1/2 cup chicken broth
  • 12 tortillas (6 inches)
  • AVOCADO SAUCE
  • 2 ripe avocados, skin and pits removed
  • 1 lime, juiced
  • 2 tbsp pickled jalapenos
  • 1/2 cup sour cream
  • salt and pepper to taste
  • PICKLED ONIONS
  • 1/3 cup apple cider vinegar
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 tsp salt
  • 1 cup red onion, thinly sliced
  • CHOICE OF TOPPINGS
  • 1 cup pico de gallo
  • 2 cups Monterey Jack cheese, grated or crumbled queso blanco
  • 2 avocados, sliced
  • 1 bunch fresh cilantro, chopped
  • 1 cup sour cream
  • 1 cup pickled jalapeno peppers

Preparation

  1. SAUCE - Place all the ingredients in a food processor or use a hand mixer and blend until smooth.

  2. Transfer to a small bowl and cover with plastic wrap directly touching the sauce to prevent browning. Reserve in the refrigerator until ready to use.

  3. PICKLED ONIONS - Heat vinegar, sugar, water and salt in a small saucepan until the sugar dissolves. 

  4. Place the onions in a bowl or glass jar and cover with the warm liquid. Let cool and then refrigerate until ready to use.

  5. TACOS - Heat a large sauté pan on medium-high heat. Add the sausage meat and use a spoon to break it up as it browns for about 5 minutes.

  6. Add the onion and red pepper and continue cooking until the onion is translucent.

  7. Add the garlic, oregano and cumin. Stir for another 3–5 minutes. 

  8. Drain off excess fat and add the chicken broth. Simmer until the liquid is reduced and the meat is nicely browned. Remove from heat and keep warm.

  9. Cover the tortillas with a damp paper towel and warm in the microwave. To assemble the tacos, garnish with pork, onion and sauce, then add the toppings of your choice and enjoy.

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