Habanero Sausage Tacos with Mango Slaw

Habanero Sausage Tacos with Mango Slaw

This is the recipe that gives Opa's Habanero Smoked Sausage a home — and proves it belongs somewhere beyond a "how hot can you go" conversation. Real heat, not performance heat. The sausage brings a sustained, building burn. The mango slaw brings sweet acid that meets the heat halfway. The cilantro-lime crema cools everything down just enough to keep you reaching for the next one. Three components, one taco, and the kind of balance that makes people ask what's in it before they've finished the first bite.

Author

Opa's Smoked Meats

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4

Category

Main Course

Cuisine

Mexican

Ingredients

• 1 package Opa's Habanero Smoked Sausage, sliced on an angle into 1/4-inch pieces
• 8-12 small corn or flour tortillas
• 1 tbsp olive oil
• Lime wedges, for serving
• 1 mango, diced (or 1 cup frozen mango, thawed and diced)
• 1 cup shredded red cabbage
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp honey
• Pinch of salt
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• Pinch of salt

Directions

1. Make the slaw first. In a medium bowl, toss the diced mango, shredded red cabbage, chopped cilantro, lime juice, honey, and salt together until combined. Set aside — it gets better as it sits and needs a little time for the flavors to come together.
2. Make the crema. In a small bowl, whisk together the sour cream, mayonnaise, chopped cilantro, lime juice, garlic powder, and salt. Refrigerate until ready to use.
3. Sear the sausage. Heat the olive oil in a large skillet over medium-high heat. Add the sliced Opa's Habanero Smoked Sausage and cook 3-4 minutes, pressing the slices flat against the pan with a spatula so the cut sides get a hard sear. You want char and color on both sides. The caramelized edges are where the heat meets the smoke in the best way.
4. Warm the tortillas. Heat each tortilla directly over a gas flame for a few seconds per side until the edges just char, or warm them in a dry skillet for about 30 seconds each. Pliable, with a little color — that's what you want.
5. Build. Lay the warm tortillas open. Add the seared sausage rounds. Top with a generous spoonful of mango slaw and a drizzle of cilantro-lime crema. Finish with a squeeze of fresh lime.
6. Serve. Meant to be eaten standing up, ideally before they make it to the table.