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, 740 Calories/Serving
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.
In your bag
- Sausage options:
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- 2 fresh chicken sausages with roasted peppers and garlic (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)
Calories 740, Total Fat 46g (59% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1140mg (50% DV), Total Carb. 60g (22% DV), Fiber 8g (29% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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.
Wash produce before use
Prep and cook the sausages
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.
- 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.
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; set aside for garnish.
- Crumble the queso fresco if needed; set aside for garnish.
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 pepper. Meanwhile, start preparing 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, 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.
- Time the cooking.
- Crumble the queso fresco.
- Count the tortillas.
- Help set out the taco fillings.