Quick Tacos

Name: Quick Tacos
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8
Ingredients: Tacos 8; Sausage 1.1 lbs; Sweet Peperoncino long 0.4 oz; Smoked paprika 1 spoonful; Tomato paste 1 spoonful; Red wine 0.8 oz; Extra virgin olive oil ¾ tbsp; Black pepper to taste; Datterino tomatoes 1 cup; Fresh scallion 1.4 oz; Parsley 1 bunch; Lime juice ½; Extra virgin olive oil 0.7 tbsp; Fine salt to taste; Sour cream ½ cup; Greek yogurt ¼ cup; Lime peel ½

Difficulty: Very easy
Prep time: 15 min
Cook time: 18 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Looking for a tasty idea for a quick dinner with friends? Try the quick tacos with sausage, a fast and flavorful variation of the classic tacos with meat recipe. Ready in under 30 minutes, these tacos are stuffed with sausage flavored with spices and sweet chili, for a tasty and succulent filling. To complete the dish, a fresh lime salad that recalls the traditional Mexican tomato salsa, and a light yogurt cream that perfectly balances the richness of the pork. Perfect for a last-minute dinner, these easy-to-make tacos will win you over at the first bite!

Don't miss these variations and other Tex-Mex classics:

Tacos with bresaola and peaches
Fish tacos
Burrito
Fajitas

INGREDIENTS

Ingredients for 8 tacos: Tacos 8; Sausage 1.1 lbs (500 g); Sweet Peperoncino 0.4 oz (10 g) - long; Smoked paprika 1 spoonful; Tomato paste 1 spoonful; Red wine 0.8 oz (25 ml); Extra virgin olive oil ¾ tbsp (10 g); Black pepper to taste

for the cherry tomato salad: Datterino tomatoes 1 cup (150 g); Fresh scallion 1.4 oz (40 g); Parsley 1 bunch; Lime juice ½; Extra virgin olive oil 0.7 tbsp (10 g); Fine salt to taste

for the yogurt sauce: Sour cream ½ cup (100 g); Greek yogurt ¼ cup (50 g); Lime peel ½

Preparation

How to prepare Quick Tacos

To prepare the quick tacos, start with the sausage ragù. In a large pan, pour the olive oil 1, add the sausage without the casing 2 and cook it over medium-high heat 3 while breaking it up with the help of a spatula or wooden spoon.

To add a spicy touch, open a chili pepper 4, remove the seeds 5, and slice it thinly 6.

Season the browning sausage with smoked paprika 7, the sliced chili pepper 8, and deglaze with red wine 9.

Once the alcohol smell has evaporated, add the tomato paste 10 and season with pepper 11. Continue cooking on medium-low heat for another 15 minutes. Meanwhile, prepare the salad by chopping cherry tomatoes into chunks 12.

Slice the spring onion 13 and chop the parsley 14. Combine the chopped tomatoes in a bowl with the spring onion 15.

Add the fresh parsley 16 and season with a drizzle of oil 17 and salt 18.

Squeeze the juice of half a lime 19 and your tomato salad is ready. For a touch of freshness, pour yogurt into a bowl along with sour cream 20, and scent with lime zest 21

Mix well to combine the ingredients 22. Now you can start filling your quick tacos. Begin by filling each taco with a generous amount of cooked sausage 23, then the tomato and spring onion salad 24,

Pour a few spoonfuls of yogurt sauce 25. You can serve your tacos in a baking dish 26, or on a cutting board for a delicious centerpiece 27!

Storage

Quick tacos can be stored in the refrigerator for up to two days, but it's recommended to fill them at the moment to prevent the tacos from losing their crunchiness.

Advice

For an extra touch of crispiness, before filling them, heat your tacos in a fan oven at 375°F for about 7 minutes. For a vegetarian version, sauté zucchini, carrots, and eggplants in a pan, seasoning them at the end with salt, smoked paprika, and a few drops of Tabasco!

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