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

Soy-Free, Gluten-Free

2 Servings, 750 Calories/Serving

20 Minutes

Sun Basket’s custom New Mexican chile salsa brings a subtle, fruity kick to these one-pan, 20-minute tacos.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 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)
  • Sun Basket New Mexican chile salsa (water - EVOO - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)

Nutrition per serving

Calories: 750, Protein: 31g (62% DV), Fiber: 7g (28% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2g, Saturated Fat: 11g (55% DV), Cholesterol: 75mg (25% DV), Sodium: 1270mg (53% DV), Carbohydrates: 73g (24% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Prep and cook the 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. While the sausages cook and rest, prepare the remaining ingredients.

2

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 crosswise into 2-inch lengths.
  • Cut the lime into wedges for garnish.
  • Crumble the queso fresco for garnish.

3

Cook the vegetables

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 salt and pepper. Meanwhile, start preparing the tortillas.

4

Warm the tortillas

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.

Serve

Set out the tortillas, sausages, 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.
  • Help set out the taco fillings.