Spicy Chipotle Tacos with Pico de Gallo

Ingredients

Hot Pico de Gallo 
1 cup Roma tomato, chopped (about 2)
½ habanero chili, finely chopped
2 jalapenos, finely chopped with seeds
¼ cup red onion, finely diced
1 clove garlic, minced
¼ tsp chili powder
¼ tsp sea salt
2 tsp fresh squeezed lime juice
¼ cup fresh cilantro, chopped 

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 

Preparations

To prepare the Hot Pico de Gallo, in a small bowl, combine the Roma tomatoes, habanero chili, jalapeno, red onion, garlic, chili, salt, lime and cilantro 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 tacos, spoon up a generous portion of the taco filling onto warmed corn tortillas. Top with Pico de Gallo salsa and fresh cilantro. Squeeze fresh lime over top and fold over to eat. Enjoy while hot.