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Grilled Sausage Tacos with Spicy Charred Pepper & Pineapple Salsa.

  • ½ small bunch
    cilantro
  • 1 small bunch
    green onions (scallions)
  • 1
    jalapeño pepper
  • 1
    lime
  • ½ small
    pineapple
  • 2
    pork sausages
  • 1
    red bell pepper
  • 6
    small corn tortillas
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 red bell pepper
    1 jalapeño pepper
    1 small bunch green onions (scallions)
    ½ small pineapple
    ½ small bunch cilantro
    1 lime
  • 2
    Cut the bell pepper into quarters lengthwise; remove and discard the seeds. Place in a medium bowl.
  • 3
    Halve jalapeño pepper lengthwise; seed and remove ribs with a spoon. Add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  • 4
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 5
    Trim off and discard ends of the green onions; add to the bowl. Drizzle with oil and season with spices. Toss to coat.
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp cumin
    1 pinch chili powder
  • 6
    Working in batches if necessary, place veggies on the grill. Cook until tender and charred, 2-3 minutes per side. Return grilled veggies to the bowl and set aside.
  • 7
    Place sausages on the grill and reduce heat to medium. Cook, turning occasionally, until sausages are cooked through, 12-15 minutes. Once done, transfer to a plate and loosely cover with foil.
    2 pork sausages
  • 8
    Meanwhile, small dice grilled bell pepper, jalapeño, and half of the green onions (set aside the other half for garnish). Return chopped veggies to the bowl.
  • 9
    Cut off skin from pineapple, core, and small dice. Add to the bowl with the veggies.
  • 10
    Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  • 11
    Juice half the lime into the bowl and stir to combine the salsa. Cut remaining lime into wedges and set aside.
  • 12
    Warm tortillas in the grill pan, oven, or microwave (optional), 15-30 seconds.
    6 small corn tortillas
  • 13
    Meanwhile, slice sausages into ½-inch thick rounds, at an angle.
  • 14
    To serve, fill tortillas with sausage, salsa, and whole grilled green onion. Divide tacos and lime wedges between plates. Enjoy!