Tacos with Italian sausages, blistered tomatoes, and corn

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Tacos with Italian sausages, blistered tomatoes, and corn

Gluten-Free, Soy-Free

2 Servings, 780 Calories/Serving

25 – 35 Minutes

Sun Basket’s custom New Mexican chile blend brings a subtle, fruity kick to these satisfying tacos.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • Two ¼-pound fresh mild Italian pork sausages (contain pork and spices)
  • 6 scallions
  • 1 ear corn
  • 1 poblano (optional)
  • 3 ounces cherry tomatoes
  • 8 Mi Rancho 100% corn tortillas
  • Fresh cilantro
  • 1 lime
  • 2 ounces queso fresco
  • Pickled jalapeños (optional)
  • Sun Basket New Mexican chile blend (New Mexican chiles - olive oil - fresh garlic - dried oregano - coriander - salt)

Chef's Tip

You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Nutrition per serving

Protein: 23g (46% DV), Fiber: 13g (52% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 13g (65% DV), Cholesterol: 90mg (30% DV), Sodium: 1610mg (67% DV), Carbohydrates: 62g (21% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Milk


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork.
In a large grill or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until well browned and cooked through, 5 to 6 minutes per side. 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.
While the sausages cook, prepare the vegetables.


Prep and cook the vegetables

  • Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
  • Shuck the corn. Lay the cob flat and cut the kernels from the cob.
  • If using, remove the stem, ribs, and seeds from the poblano; thinly slice the poblano. Wash your hands after handling.
In the same pan used for the sausages, warm 1 to 2 teaspoons oil over medium-high heat. Add the scallions and as much poblano as you like and cook, stirring occasionally, until softened and lightly browned, 2 to 3 minutes. Add the cherry tomatoes and cook, stirring occasionally, until they begin to blister and pop, 2 to 3 minutes. Stir in the corn and cook until warmed through, about 30 seconds. Season to taste with salt and pepper. Remove from the heat.
While the vegetables cook, heat the tortillas.


Warm the tortillas

  • Remove 6 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 tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Prep the garnishes

  • Coarsely chop the cilantro.
  • Cut the lime into wedges.



Transfer the tortillas to individual plates. Top with the sausages and vegetables and crumble the queso fresco on top. Garnish with the cilantro and as many pickled jalapeños as you like. Drizzle with some of the New Mexican chile blend. Serve the lime wedges and remaining chile blend on the side.

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