| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 jalapeno, sliced, seeded if desired
- 1 small red onion, thinly sliced
- 8 small flour tortillas
- Nonstick cooking spray, for the tortillas
- 1/2 teaspoon chili powder
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 teaspoon yellow mustard
- 1/4 teaspoon garlic powder
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
- 4 cups shredded iceberg lettuce
- 1/2 cup shredded carrot
- 1/4 cup fresh cilantro leaves
- 2 scallions, thinly sliced
- 1/2 small red bell pepper, thinly sliced
- One 10-ounce package smoked chicken sausage, cut into 1/2-inch-thick slices on the bias
- 1 cup grated yellow Cheddar
- 1 avocado, diced
- Lime wedges, for serving
Instructions
- Preheat the oven to 350 degrees F.
- For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
- For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
- For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
- For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
- To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 818 |
| Total Fat | 52 g |
| Saturated Fat | 13 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 28 g |
| Cholesterol | 108 mg |
| Sodium | 1460 mg |
| Serving Size | 1 of 4 servings |
| Calories | 818 |
| Total Fat | 52 g |
| Saturated Fat | 13 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 28 g |
| Cholesterol | 108 mg |
| Sodium | 1460 mg |
Reviews
Very tasty…. Made what I could ahead of time and reheated tortilla cups before serving. Also used spicy Italian sausage because that’s all i had… Very good