Sausage tacos with bell pepper, chile salsa, and queso fresco

For Italian and chicken sausages: 

• Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan. 

For chorizo: 

• Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chorizo and cook, stirring to break up the chorizo, until browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain. Do not clean the pan.

While the sausages are cooking, prepare the remaining ingredients.

• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
• Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
• Cut the lime into wedges; set aside for garnish.
• Crumble the queso fresco if needed; set aside for garnish.

In the same pan used for the sausages, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper and scallions and cook, stirring occasionally, until softened and lightly browned, 2 to 3 minutes. Remove from the heat and season to taste with pepper. Meanwhile, start preparing the tortillas.

• Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Set out the tortillas, sausages, vegetables, lime wedges, queso fresco, pickled jalapeños, and New Mexican chile salsa. Invite everyone to assemble their own tacos.