Easy pork sausage tacos with blistered tomatoes and corn

Gluten Free, Soy Free

2 Servings, 730 Calories/Serving

30 Minutes

You can cook these tacos in minutes on the stovetop—or if it’s still warm enough to cook outside, on the grill. Even the tomatoes and corn can stand up to a light charring. (Just leave the corn on the cob before grilling—and sear the tomatoes in a skillet set on a rack over the coals.)


  • Two 5-ounce mild Italian pork sausages
  • 1 poblano pepper
  • 6 scallions
  • 1 ear corn
  • Fresh cilantro
  • 1 lime
  • ¼ pound cherry tomatoes
  • 6 Mi Rancho 100% corn tortillas
  • 2 ounces queso fresco
  • Pickled jalapeños (optional)
  • ¼ cup New Mexican chile sauce (New Mexican chiles - fresh garlic - coriander - dried oregano - canola olive oil blend - salt)



Cook the sausages

  • Pat the sausages dry with a paper towel. Pierce them several times with a knife or fork.
In a frying or grill pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until browned and cooked through, 7 to 9 minutes per side. Transfer the sausages to a plate to rest for 5 minutes; do not clean the pan. Cut the sausages on the diagonal ¼ inch thick. While the sausages cook, prepare the remaining ingredients.


Prep the fillings and garnishes

  • Remove the stem, ribs, and seeds from the poblano; cut the poblano into ¼-inch-thick strips.
  • Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
  • Shuck the corn; lay the ears flat and cut the kernels from the cob.
  • Coarsely chop the cilantro.
  • Cut the lime into wedges.


Cook the vegetables

In the same pan over medium-high heat, warm 2 to 3 teaspoons oil. Add the poblano and scallions and cook, stirring occasionally, until softened and lightly browned, 2 to 3 minutes. Add the cherry tomatoes and cook until they begin to blister and pop, 2 to 3 minutes. Stir in the corn and cook until warmed through, about 30 seconds. Season with salt and pepper; remove from the heat.


Warm the tortillas

On the stovetop directly over a flame, or in a pan over medium heat, warm the tortillas until just pliable, about 30 seconds per side.



Transfer the tortillas to individual plates. Top with the sausages and vegetables. Crumble the queso fresco on top, and garnish with the cilantro and as many pickled jalapeños as you like. Drizzle with some of the New Mexican chile sauce. Serve with the lime wedges and more sauce on the side.


Chef's tip

To make this in even less time, at step 2, start cooking the poblano and scallions while you finish prepping the remaining ingredients.
See our corn-kernel-stripping video here.

Nutrition per serving: Calories: 730, Protein: 25 g, Total Fat: 38 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 10 g, Cholesterol: 50 mg, Carbohydrates: 74 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 1200 mg

Contains: milk

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