What else could I add to the tacos?

You can play around with the toppings, based on what you like and what you have on hand. Scrambled eggs or fried eggs are great additions, as is a drizzle of basil pesto , sundried tomato pesto , zhoug sauce , ginger scallion sauce or a loaded dipping oil (this festive dipping oil would be lovely around the holiday season).

My meat isn't sticking to the tortilla, what am I doing wrong?

There are a couple of reasons this may be happening - you want to really press down on the tortilla in the pan when you add it - this will help to 'seal' it to the tortilla and really smash it in. You also want to make sure your pan is nice and hot. But if the meat doesn't stick it's not the end of the world - they'll still taste wonderful.

Smash Sausage Breakfast Tacos

Description

Switch up your regular breakfast tacos with these lovely, super speedy smash sausage breakfast tacos. Just press sausage meat onto a tortilla, pan-fry and top with creamy smashed avocado and feta. A drizzle of chili oil finishes things off perfectly. Great for feeding a crowd!

Ingredients

Units Scale

1 large ripe avocado
4oz/100g feta
1 tablespoon lime juice
1/2 teaspoon salt
Black pepper
6 large sausages
12 mini tortillas
2 scallions (spring onions), finely sliced
Chili oil, to serve

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Instructions

Make the avocado feta smash. Halve the avocado, remove the seed, then scoop the flesh out into a bowl. Crumble in the feta, then add the lime juice, 1/2 teaspoon of salt and a good grind of black pepper. Use the back of a fork to mash it into a rough ‘smash’. You can keep it as chunky as you like, or work it further so it’s smoother, it’s up to you. Taste, then season with a little more lime juice if you like, and possibly more salt (this will depend on how salty your feta is).
Top your tacos. Deskin your sausages by cutting through the skin and down the sausage, then peeling the skin off. You’ll use half a sausage per taco. Lay a mini tortilla on your work surface, then place the half sausage on top. Use the back of a spoon to press it out into a thin, even layer on your taco. Repeat with the remaining tortillas and sausages.
Cook the tacos. Drizzle a little olive oil into a large pan and set over high heat. Once hot, set a topped taco, sausage side down, into the pan and press down firmly to ‘smash’ it into the pan. I like to use a flat spatula or fish slice for this. Cook for four minutes, then flip to crisp up the other side of the taco for another 30 seconds. Remove and repeat with the remaining tacos. You should be able to cook a few at once, depending on the size of your pan.
Top the tacos. Divide the feta and avocado smash between the cooked tacos, then top with a good drizzle of chili oil. Finish by scattering over the sliced scallions, then serve.

Notes

INGREDIENT NOTES: Use any sausage you like here! Make sure the avocado you use is nice and ripe to make it much easier to mash and mix with the feta.

PREP AHEAD: You can make the avocado feta smash ahead of time (it will be fine for a couple of days in the fridge, though it may lose it’s color a little). The tacos can be topped ahead of time – you could top them the night before you want to use them. Just make sure to not store them directly on top of each other in the fridge as they will stick together. Use parchment paper to separate the layers.

OPTIONAL ADDITIONS: Lovely creamy scrambled eggs are a fab addition to these too. You can swap the chili oil for sweet chili jam, basil pesto, sundried tomato pesto, zhoug sauce or a loaded dipping oil (this festive dipping oil would be great around the holiday season).

Prep Time: 10
Cook Time: 15
Category: breakfast
Method: stove top
Cuisine: american

Nutrition

Serving Size: 3 tacos
Calories: 641
Sugar: 2g
Sodium: 1017.4mg
Fat: 44.2g
Saturated Fat: 16.1g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7.6g
Protein: 23g
Cholesterol: 98.3mg