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

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

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

Gluten-Free Friendly, Soy-Free, Spicy, No Added Sugar, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

Need a low-lift meal for nights when you just can’t? These speedy tacos, filled with juicy pork sausages, sautéed bell pepper, and tangy pickled jalapeños, will do the trick.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sausage options:
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 organic green or other bell pepper
  • 3 organic scallions
  • 1 organic lime
  • 2 ounces queso fresco
  • 8 Mi Rancho 100% corn tortillas
  • ¼ cup pickled jalapeños (optional)
  • Sunbasket New Mexican chile salsa (water - extra virgin olive oil - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)

Nutrition per serving

Calories 680, Total Fat 40g (51% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1210mg (53% DV), Total Carb. 58g (21% DV), Fiber 8g (29% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


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

Wash produce before use


Prep and cook the sausages

  • Drain any excess liquid from the sausage and pat dry dry with a paper towel. If using Italian sausages, 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.


For Italian sausages: 

Add the sausages and cook, turning the occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board. Let rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan. 


For chorizo: 

Add the chorizo and cook, stirring to break up the chorizo, until lightly 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 sausage is cooking, prepare the remaining ingredients.


Prep 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 for garnish.
  • Crumble the queso fresco for garnish.


Cook the vegetables

In the same pan used for the sausage, 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.


Warm 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 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, sausage, vegetables, lime wedges, queso fresco, pickled jalapeños, and New Mexican chile salsa and invite everyone to assemble their own tacos. 

Kids Can!
  • Time the cooking.
  • Crumble the queso fresco.
  • Count the tortillas.
  • Help set out the taco fillings.