Fresh Chipotle Tacos with Pineapple Jalapeño Salsa
Serves 4 | Crafted with Spicy Mexican Chipotle Plant-Based Sausages
- Make it Fresh
- Make it Spicy
ABOUT THE FLAVOUR ORIGIN
A take on tacos al pastor with a fresh, zesty pineapple salsa with mint and cilantro that contrasts with the spicy flavours of chipotle, Chili de arbol and garlic in the sausage filling. Wrapped up in warm corn tortillas they are perfect with margaritas.
Pineapple Jalapeno Salsa
1 cup Tropical Gold pineapple, peeled, cored and diced ¼”
¼ cup sweet onion, finely diced
¼ cup red pepper, finely diced
1 small jalapeno, seeded and finely chopped
¼ cup fresh cilantro, chopped
2 tbsp. fresh mint leaves, chopped
1 tsp. vegan honey
2 tsp. fresh squeezed lime juice
¼ tsp. ground cumin
¼ tsp. sea salt
2 tsp. olive oil
4 Field Roast Spicy Mexican Chipotle Plant-Based Sausage
½ cup red onion, thinly sliced
8 5” soft corn tortillas, warmed
½ cup cilantro, leaves picked
1 lime, cut into wedges
1 jalapeno, thinly sliced
For the pineapple Jalapeno salsa, combine the Tropical Gold pineapple, sweet onion, red pepper, Jalapeno, cilantro, mint, vegan honey, lime, cumin and salt together in a bowl. Stir well and let sit, for flavours to mingle.
To cook the taco filling, heat the olive oil in a large skillet over medium-heat, crumble in the Field Roast Spicy Mexican Chipotle Plant-Based Sausages, breaking up with a wooden spoon. Add the red onion and cook for 5 to 6 minutes until the sausage is evenly browned and heated through and the onions are slightly softened.
To serve the smoky chipotle tacos, spoon up a generous portion of the taco filling onto warmed corn tortillas. Top with some pineapple Jalapeno salsa and fresh cilantro. Squeeze fresh lime over and if you like, add some sliced Jalapenos. Fold over to eat and enjoy while hot.