C – Jim complained about these tacos … until he devoured them and wanted more.
He said he wanted cheese, sour cream and guacamole in them. Well, we didn’t have any. I didn’t want any, anyway. These tacos aren’t your typical tacos. They are really simple and delicious. I found fresh andouille sausage at the grocery store and couldn’t pass it up.
I figured I would make something great with them and they were affordable. I couldn’t wait. When I got to the Be Mindful. Be Human. kitchen, I asked Jim what he wanted to use these sausages for. His reply was “What about tacos?”
I was really disappointed in his answer. I figured I would make a gumbo, some kind of stew or pasta dish. But, tacos? What? Oh well, maybe next time.
I decided healthy was the way to go with these tacos. I really didn’t want calorie-bomb tacos. I wanted to bring out the andouille flavor in the tacos, not cover it up with lots of stuff. Andouille sausage has a great spice mix that is both spicy-hot and salty. All I needed to do with these was balance the spices with sweet sauteed vegetables, a few fresh vegetables and some salsa to keep it moist. I was ready to go.
Jim, my official taste tester at the Be Mindful. Be Human. kitchen, approves. He didn’t know what was coming. A taste explosion in his mouth. Large pieces of sliced andouille accompanied with a sauteed sliced bell pepper and red onion combination, some fresh crispy vegetables on a soft flour tortilla, topped with chipotle salsa.
| Andouille Sausage Tacos |
- 3 large fresh Andouille sausages
- 1 Tbsp grapeseed oil
- ¼ red bell pepper, sliced
- ¼ yellow bell pepper, sliced
- ¼ orange bell pepper, sliced
- ¼ red onion, thinly sliced
- ¼ cup red cabbage, shredded
- ¼ cup green cabbage, shredded
- 3 radishes, sliced thinly
- 4 cilantro sprigs (options for garnish)
- 4 Tbsp chipotle salsa, approximately
- 4 soft corn or flour tortilla
- 1 lime, quartered
- In a large saute pan, cook sausages until fully cooked, about 10 minutes. Set aside and let rest for 5 minutes.
- In another saute pan, heat grapeseed oil until hot. Add red onions and cook until softened.
- Add red, yellow and orange bell peppers to pan. Cook until soft, about 5 minutes more.
- Add salt and pepper taste.
- Heat tortillas on a grill or skillet until soft and warm.
- Slice sausage on a bias.
- Place two tortillas on each plate
- Add three to four slices of sausage, each, lengthwise.
- Top with bell pepper and onion mixture
- Top with cabbage, slices of radishes
- Dizzle salsa and garnish with cilantro and a squeeze of lime.
- Serve.
- Enjoy!
I would have been pretty disappointed if he still requested cheese and sour cream after all of that. But, he didn’t ask. He approved and life went on.
Healthy tacos. Life is good.