We love tacos. Yeah, but who doesn’t? Unfortunately for the longest time we struggled with what to use as the ‘meat’ for the taco because all available substitutes (tvp, beans) are no-gos for my husband. Well, we struggled until I cracked the case of the vegan and gluten-free sausage, that is. I used my andouille sausage just seasoned and fried with a little additional spice. You can feel free to use whatever you like or have on hand. Not that I don’t recommend the andouille because – oh my yum – was it ever satisfying!
Depending on how many people you’re having over, you can simply fill platters with colourful and flavourful food for them to full their own shells with. Having everything laid out like this really makes an impact! Plus, everyone can pick and choose to eat how they please, which can really take some of the pressure off of the host.
4 Andouille Sausages
1 tablespoon neutral oil, such as corn or canola
1 teaspoon coriander (the spice, yes, not the herb cilantro)
1/2 teaspoon cumin powder
1/2 teaspoon mexican chili powder
Juice of half a lime
Chop the andouille sausages into bite sized pieced. Heat the oil in a non-stick pan over medium-high heat and add the sausages. Season and allow the sausages to brown on all sides. Some of them will crumble a little, and that’s ideal because it means more browned flavour. Squeeze lime juice over top and serve warm on a platter with the rest of your ingredients.
Corn Tortillas (soft or hard shell)
Avocado, sliced and topped with lime juice to prevent browning
Red onion, thinly sliced
Tomatoes, chopped small
Vegan cheese shreds, your choice
A selection of fresh or jarred salsas, such as salsa verde and mango-pineapple salsa
Red cabbage, shredded
Bell peppers, sliced thin
Hot peppers, fresh or pickled
Limes, in wedges