Summer Squash & Sausage Tacos
This is one of those meals when you want something this is quick, tasty, balanced, and doesn’t require turning the oven on. Tacos are so versatile – you can really put anything in them! I find myself putting scrambled eggs (breakfast tacos anyone?), and really any tasty protein/veggie mixture! Corn tortillas are ok to leave at room temperature for a few days, but then keep them in the fridge to prolong their shelf life, And don’t forget to warm the tortillas – see the recipe for instructions!
The key to this recipe is to use a flavorful pre-seasoned sausage. If you’re an ABQ local, I always keep PolksFolly sausage on hand because it is tasty and the quality is unmatched, plus they divert tons of food waste by feeding it to their pigs! They have an awesome shop in Cedar Crest, as well as selling at the Downtown Growers Market, Tiny Grocery, and more!
Summer Squash & Sausage Tacos
Ingredients
- 1 tablespoon oil
- ½ onion diced
- 2 small summer squashes thinly sliced, about ¼-inch thick
- 1 lb loose sausage (can remove casings if needed) I used a red chile garlic sausage – try to find a sausage that is already seasoned!
- 2 big handfuls of arugula, or another leafy green
To serve:
- Corn tortillas
- Lime wedges
- Cilantro roughly chopped
Instructions
- In a large saute pan, heat the oil over medium heat.
- Add the sliced onions and zucchini, stirring often. Cook until they have softened but still are firm, about 8 minutes.
- Add in the sausage in the pan, breaking up with a wooden spoon. Continue to stir and break up the sausage. Cook until the sausage is browned, about 10 minutes.
- Add in the greens and cook for about 1 minute, or until wilted.
To warm tortillas (this step is crucial!)
- Options:1) Heat each side of the tortilla over an open flame for about 15-30 seconds.2) Heat each side of the tortilla in a dry saute pan for about 15-30 seconds.3) Wrap a stack of tortillas in a damp paper towel and microwave for about 30 seconds.*Keep warmed tortillas wrapped in a dish towel until ready to serve.
- Serve with lime wedges of cilantro.
Notes
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