Tacos with Merguez Sausages, Guacamole and Chimichurri

Back to recipes and more

Preparation time: 15 min

Difficulty: easy

Servings: 4 servings

 

Ingredients:

  • TORTILLA WRAPS – 350 G (12 PCS)
  • VERDINO PLANT-BASED MERGUEZ SAUSAGES – 12 PCS

AVOCADO PUREE:

  • AVOCADO – 400 G (2 PCS)
  • JUICE FROM 1 LEMON
  • OLIVE OIL – 20 ML
  • SALT – 2 G
  • PEPPER – 1 G

PICO DE GALLO SALSA:

  • DICED TOMATO PULP – 300 G
  • CHOPPED RED ONIONS – 150 G
  • CHOPPED CHILLI PEPPERS – 1 PCS
  • CHOPPED CORIANDER – 10 G
  • OLIVE OIL – 20 ML
  • GARLIC – 2 CLOVES
  • SALT – 2 G
  • PEPPER – 1 G

CHIMICHURRI:

  • CHOPPED RED ONIONS – 150 G
  • CHOPPED PARSLEY – 2 SPOONS
  • CHOPPED RED CHILLI PEPPERS – 1 PCS
  • DIJON MUSTARD – 1 TEASPOON
  • OLIVE OIL – 200 ML
  • JUICE FROM 2 LEMONS
  • CHOPPED GREEN APPLE – 1 PCS

 

Cooking:

1. In a bowl, mix all ingredients for the avocado puree and blend until smooth.
2. In another bowl, mix all ingredients for the salsa and let it chill.
3. Likewise, in another bowl, mix all ingredients for chimichurri, season with salt and pepper and let it chill until serving.
4. Heat a grill pan over medium heat and cook the sausages, flipping constantly, for 5 minutes, then transfer on a plate and keep warm until serving.
5. Cut the tortilla wraps in circles of 12 cm in diameter (keep the remaining in the refrigerator for the salad or use them to make croutons).
6. Heat the tortilla wraps 5 seconds on a grill, put one tablespoon of avocado puree, sausages, top with a teaspoon of chimichurri and end with tomato salsa. Do the same for all tortilla wraps and decorate with coriander leaves.

Products needed

Shop