Chicken Sausage Tacos

Ooooo easy weeknight alert! And listen, a twist on tacos. Can you dig?

This is actually a very, very old recipe on my site from like, 1956. I took it, reshot it, revamped it, reglossed it. And here we are. The idea is the same. We just added panache.

Let us peepeth.

It’s taco night, but with chicken sausages. (le gasp!)

Listen, chachi, do not turn your nose up. This is good. And even better, the KIDS raved. You’ll just take some chicken sausages (whatever flavor you want, I went with bacon and pineapple) and sear them up. The flavor’s already there, so you’re doin’ zilch.

And then we’ll jush it with marinated tomatoes, a greek yogurt dressing and shredded lettuce. It’s honestly that simple.

I burned mine a little because I was shooting video at same time and they went FAST.

I’m still a good person though.

Let’s half some cherry tomatoes, thinly slice some onion, grate a garlic clove and drizzle some oil in. I (almost literally) make this every single day. It’s my go-to topping for breakfast. It does no wrong. Get into it.

And then our dressing is simply greek yogurt, cilantro, lime (or lemon) and a pinch of salt. It’s bright, tangy, and does the trick. Whiz her up.

That’s all she wrote. We’ll lightly char our tortillas and then just violently pile it all in. The sauce, the chicken sausages, the tomatoes and shredded lettuce. Truly unhinged.

For something so simple it has a LOT of attitude. And it’s not necessarily tex-mex flavors. That’s why I called it a twist. Remember when I called it a twist?


When I called it a twist?



Weeknight magic.

Chicken Sausage Tacos
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  • 11 oz chicken sausage of your choice (I went with bacon and pineapple), sliced
  • 1/2 cup cilantro
  • 5 oz greek yogurt
  • Juice from half a lime or lemon
  • 1/3 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1 garlic clove, grated
  • Pinch of salt
  • 2 Tbs. Extra-virgin olive oil
  • 1/2 cup finely shredded romaine lettuce
  • 6-8 taco-sized flour tortillas, lightly toasted


  1. In a small bowl, combine the red onion, halved tomatoes, grated garlic, a pinch of salt and a drizzle of oil. Stir with a spoon until it’s all coated.
  2. In a small food processor, blend the yogurt, cilantro, juice from half a lemon and a pinch of salt.
  3. Sear the chicken sausages in a wide pan with a Tbs of oil until charred on both sides. About two minutes per side.
  4. Take each toasted tortilla and spoon the yogurt sauce along the center. Top with seared chicken sausages. Spoon a bit of the tomato and onion mix, and tuck in the shredded lettuce. Voila!
  5. Makes about six tacos.

Or anytime magic!

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