These breakfast sausage tacos fill warm corn tortillas with browned breakfast sausage. A quick fresh salsa of tomato, onion, garlic, cilantro and lime juice goes on top.
Drain the sausage but leave a little fat in the pan to cook the onion and garlic. That’s where a lot of the flavor comes from.
Add this meal to your MyGroceryPlan and keep dinner simple tonight.
It’s better than you could imagine. Manage your Meal Plan, and your shopping list in one place.
1. Preheat a skillet over medium-high heat. Add 1 tbsp olive oil until shimmering.
2. Add 0.5 lb breakfast sausage, crumbled and patted dry, in a single layer. Brown without crowding, 5-7 minutes, until internal temperature reaches 165°F and sausage is firm and no longer pink.
3. Remove sausage and drain excess fat, leaving about 1 tsp in pan.
4. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic to pan. Sauté over medium heat until onions are translucent, about 3 minutes.
5. Return sausage to pan. Add 0.5 cup diced tomato (peeled) and 0.25 cup chopped cilantro. Cook 2 minutes until salsa thickens slightly and coats spoon.
6. Warm 6 small corn tortillas in a dry skillet over medium heat, 30 seconds per side.
7. Assemble tacos with sausage mixture and fresh salsa.
8. Finish with a squeeze of lime juice over tacos off heat.
Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
