Quick Tacos



Have you already appreciated our beef tacos recipe and would like to propose it again soon for a midweek dinner with friends, but unfortunately work schedules do not allow you to spend much time cooking the meat? We have the right solution for you: quick tacos! In this last-minute version, beef is replaced with pork sausage, with the addition of spices and sweet chili, for a result that is equally succulent but much quicker. To add freshness to the filling, we propose a local variant of the classic Mexican tomato salsa, with the indispensable tangy note of lime juice... and to further degrease the pork meat mix, there's nothing better than a simple yogurt-based sauce, to be made in no time! Do you have everything at hand? Then start the stopwatch: your quick tacos will be on the table in just half an hour, ready to be devoured without restraint!


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 2 tsp (10 g)
Black pepper to taste
for the cherry tomato salad
Datterino tomatoes 3 cups (150 g)
Fresh scallion 1.4 oz (40 g)
Parsley 1 bunch
Lime juice ½
Extra virgin olive oil 2 tbsp (10 g)
Fine salt to taste
for the yogurt sauce
Sour cream 3.5 oz (100 g)
Greek yogurt 1.75 oz (50 g)
Lime peel ½

How to prepare Quick Tacos

To prepare the quick tacos, first remove the casing from the sausage 1, then crumble it with the back of a knife 2. Wash the chili, cut it in half lengthwise to remove all the internal seeds, then cut it into strips 3.

Now heat the oil in a non-stick pan, add the crumbled sausage 4 and the smoked paprika 5 and sauté briefly over medium-high heat, then add the chili 6

and deglaze with red wine 7. When the wine has completely evaporated, add the tomato paste 8 and a grind of pepper and continue cooking over medium heat for a total of 15 minutes, stirring often 9.

While the meat is cooking, you can prepare the salad to fill your tacos: wash the cherry tomatoes and cut them into cubes 10, then clean the green onion by removing the root and the outermost layer, cut it in half lengthwise and slice it into thin wedges 11. Finally, wash and roughly chop the parsley 12.

In a bowl, combine the cherry tomatoes, green onion 13, and parsley 14, then season with extra virgin olive oil 15,

a pinch of salt 16 and the juice of half a lime 17. Mix 18 and set aside momentarily.

As for the sauce, combine in another bowl the Greek yogurt and sour cream 19, add the grated zest of half a lime 20 and mix thoroughly 21.

By this point, the meat will be cooked, so take the ready-made tacos and start filling them: start with a generous spoonful of sausage 22, continue with the cherry tomato and green onion salad 23 and finish with a few drops of yogurt sauce: your quick tacos are ready to be enjoyed 24!

How to store

Quick tacos can be stored in the refrigerator for up to 2 days, but it is recommended to assemble and consume them at the moment to prevent the tacos from losing their crispiness.


If you have time, you can heat the empty tacos in the oven at 375°F for 10 minutes so that they are more crispy. If instead you are short on time and very hungry, you can also just dress the tacos with Greek yogurt, perfect for degreasing the pork meat. As for the salad, you can customize it with your favorite seasonal vegetables!