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Sausage Smash Tacos, Mango & Tomato Salsa - Georgie Mullen

SAUSAGE SMASH TACOS, CORIANDER CREMA, MANGO & TOMATO SALSA

A very good dinner, indeed.

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2 hungry people

Ingredients

  • 250 g plain sausages (if using vegetarian ones, make sure they are the type with the casing)
  • 1 tsp chipotle paste
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 6 small wheat tortilla
  • neutral oil for frying
  • to serve: pickled red onion, extra fresh coriander, wedges of lime

Coriander Crema

  • large handful coriander leaves only
  • 1 small garlic clove minced
  • juice 1/2 lime
  • 125 g sour cream

Mango & Tomato Salsa

  • 1 mango very finely diced
  • 2 large-ish tomatoes seeds removed & very finely diced
  • small handful coriander finely chopped
  • 1/2 small red onion finely chopped
  • 1/2 red chilli finely chopped
  • juice of 1/2 lime

Instructions

  1. Start by making the coriander crema. Combine the coriander, garlic, lime juice, 25g of the sour cream and a pinch of salt in a small food-processor. Give everything a blitz, until your mixture is completely smooth, then stir through the rest of the sour cream (don’t blend it again!). Taste and adjust the seasoning, if needed.

  2. Next, you can make the salsa. Combine the diced mango, tomato, coriander, red onion, chilli, lime juice and a good pinch of salt and black pepper in a bowl. Give everything a mix, then taste and adjust the seasoning and/or lime juice, if needed.

  3. Next, remove the casing from the sausages and discard. Combine the sausage meat, chipotle paste, smoked paprika, ground cumin and garlic powder in a mixing bowl and give it a good mix (you may need to use your hands here). Divide the sausage meat into 6, then use a spatula to spread it evenly onto one side of each tortilla. Season the top with a little salt and black pepper.

  4. Heat a little glug of neutral oil in a large frying pan over a medium heat (you can use 2 or 3 pans here, to get them all served at the same time). Once hot, fry the tacos, sausage meat side down, for 3-5 minutes, pressing them down with a spatula to make them extra crispy. Once the sausage meat is golden and crisp on the edges, flip the taco over and cook for a further minute or so, just to crisp it up.

  5. Serve the tacos drizzled with the coriander crema, and topped with the mango and tomato salsa, a few pickled red onions, and a little extra coriander. Finish with a good grind of black pepper. A little extra squeeze of lime over them is nice, too.