Mexican Chipotle Sausage Tacos with Pico And Crispy Avocados  

Ingredients

For The Tacos

1 package Field Roast Mexican Chipotle Sausage, finely diced
1 tbsp. olive oil
1 ½ pounds ripe plum tomatoes, diced fine
1 large red onion, diced fine
1 medium jalapeno, seeds removed and finely diced
½ cup minced cilantro leaves
¼ cup lime juice
Flour Tortillas, to serve
Sea salt

For The Crispy Avocado

2 large just-ripe avocados, peeled and sliced into thin wedges
3 eggs, lightly beaten
½ cup all-purpose flour
Zest of 1 lime
1 ½ cups panko breadcrumbs
Canola Oil
Sea salt

Spiked Sour Cream

½ cup plant-based sour cream
Juice of 1 lime
½ tsp.smoked paprika
½ tsp. chili power
¼ tsp. ground cayenne pepper
Sea salt

Preparations

First, prepare the crispy avocado. Prep 3 bowls, one with the flour (and a pinch of salt), one with the plant-based eggs, one with the panko and lime zest. Working one at a time, dredge each avocado wedge in the flour, then the egg wash, then the panko, coating every nook & cranny. Heat 2-inches of canola oil in a dutch oven to 350 degrees F. Working in batches, fry until golden on all sides (about 3 minutes). Set aside.

Next, prepare the pico and sour cream. In a medium bowl, combine tomatoes, red onion, jalapeno, cilantro, and lime juice. Season with sea salt and mix well. Set aside. In a small bowl combine vegan sour cream, lime juice, spices, season with sea salt, and mix. Perfect.

Heat a skillet over medium-heat and pour in the olive oil. When the oil is shimmering, fry the sausage until crisp, 6 - 8 minutes.

Serve your Field Roast Mexican Chipotle Sausage with crispy avocado, pico, sour cream, and extra cilantro for garnishing. Delicious!