Soft Tacos With Sausage And Feta Recipes

SMOKED SAUSAGE TACOS

Steps:

• Cut sausage diagonally in half and slice sausage into 1/4-inch slices.
• Add sausage and desired seasoning to a large skillet; cook and stir 4-5 minutes over medium heat until lightly browned.
• Heat tortillas according to package directions. Place 1/2 cup sausage mixture into tortilla and fill with desired toppings.

FETA STEAK TACOS

Steps:

• In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice., In a large skillet, heat oil from sun-dried tomatoes over medium-high heat. Add pepper and onion; cook and stir until crisp-tender, 3-4 minutes. Remove to a small bowl; stir in sun-dried tomatoes and olives., Place same skillet over medium-high heat. Add beef; cook and stir until no longer pink, 2-3 minutes. Remove from pan., Serve steak and pepper mixture in tortillas; top with cheese. Serve with yogurt mixture and lime wedges.

ROAST SAUSAGE, TOMATO AND FETA

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Place 12 chipolatas (or 16 if small) in a roasting tin with 1 red onion cut into fine wedges, 400g cherry tomatoes on the vine and a handful of green beans. Season, drizzle with 2 tbsp olive oil, then roast for 20-25 minutes. Remove from the oven and scatter with 150g crumbled feta and a handful of fresh basil leaves. Serve with crusty bread or new potatoes.

CRAVE-WORTHY GROUND PORK TACOS

Steps:

• Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
• When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
• Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there - when using our homemade taco seasoning mix, we use 2 tablespoons.
• Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
• Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

GROUND BEEF SOFT TACOS

Steps:

• Heat a non-stick, medium size sauté pan over medium-high heat; on the stove top. Place raw ground beef into pan and brown (approximately 5 minutes); then drain. Place drained cooked beef back into the non-stick sauté pan, add taco seasoning and water. Continue to cook until water is gone and beef is thoroughly mixed with seasoning. Reserve warm.
• Fill each tortilla with approximately ¼ cup of reserved taco meat, top with 1 tablespoon of lettuce, 1 tablespoon of pico de gallo and 1 tablespoon of shredded cheese.

SOFT TACOS WITH SAUSAGE AND FETA

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add sausage and cook until brown, coarsely crumbling with back of spoon, about 4 minutes. Push sausage to side of skillet. Add onion and cumin to skillet; sauté until onion is golden and sausage is cooked through, about 8 minutes. Stir to combine.
• Char tortillas over gas flame or electric burner until blackened in spots, turning with tongs. Wrap in foil; let stand 2 minutes. Fill each tortilla with sausage mixture, 1 generous tablespoon feta, 2 tablespoons cilantro, and 1/3 cup lettuce. Serve with salsa.
• To heat and char tortillas:
• Place a tortilla directly on a gas or electric burner set on high. Using tongs, flip tortilla after it begins to brown, about 10 seconds per side. Wrap tortilla in foil to keep warm, and repeat with remaining tortillas.

FRENCH TOAST SAUSAGE AND EGG TACOS

Steps:

• Add ¾ cup milk, 2 eggs, and maple syrup to a shallow dish or bowl. Whisk to combine.
• Add one tortilla in the mixture. Soak for 30 seconnds to one minute, making sure the whole tortilla is saturated.
• While the tortilla soak, heat a large non-stick skillet to a medium-high heat. Lightly coat with butter. (You will use 2 tablespoons of the butter to cook the tortillas so only use enough to lightly coat the pan each time.) When the skillet is hot, add the tortilla. Cook until golden brown, about 30 seconds to one minute. Flip and brown the other side. Remove from the pan and set aside. Repeat for remaining tortillas. Stack tortillas together on a plate or platter.
• While the tortillas brown, heat another large non-stick skillet to a medium-high heat. Add the sausage and cook until golden brown on all sides and hot throughout. Transfer to a plate or platter.
• While the sausage cooks, add the remaining 8 eggs, ¼ cup milk, and ½ teaspoon salt to a medium or large bowl. Whisk to combine.
• When the tortillas are all brown, cook the eggs. You want to cook the eggs at the last minute so they stay soft scrambled for serving. Heat the same skillet you cook the sausage or the tortillas in to medium-low. Add the remaining tablespoon butter. Once the butter melts, add the eggs. Let the eggs sit until they just start to cook on the bottom. Use a rubber spatula to gently start stirring the eggs. Continue to stir and gently scramble the eggs over a medium-low heat until they form large curdles. They're done when the eggs are still slightly wet. Immediately remove the skillet from the heat.
• To serve, lay a piece of cheese on the French toast tortillas. Spoon eggs on top followed by one or two links of maple sausage. Drizzle with maple syrup or serve on the side. Enjoy!