05/05/2025
Get ready to fiesta with tacos that mix Mexican spices and Swiss delight! This , we’re filling soft tortillas with smoky sausage, limey salsa and a generous sprinkle of Gruyère AOP. A bold celebration of flavors from two delicious worlds. 🇲🇽🧀🇨🇭
Ingredients (makes 8 tacos):
🌮 8 taco shells
🌭 1.1 lb sausage, casing removed
🌶️ 0.35 oz mild chili pepper, thinly sliced
🌶️ 1 tbsp smoked paprika
🍅 1 tbsp tomato paste
🍷 0.8 fl oz red wine
🧄 0.35 oz olive oil
🧂 black pepper & salt, to taste
🍅 5.3 oz cherry tomatoes, diced
🧅 1.4 oz spring onion, sliced
🌿 1 bunch of parsley, chopped
🍋 Juice of ½ lime
🥣 3.5 oz sour cream
🥄 1.75 oz Greek yogurt
🍋 Zest of ½ lime
🧀 3.5 oz Gruyère AOP, grated
Method:
1. In a skillet, brown the sausage with olive oil, breaking it apart.
2. Add paprika, chili pepper and deglaze with red wine. Stir in the tomato paste and pepper. Simmer for 15 minutes.
3. Mix tomatoes, spring onion, parsley, lime juice, olive oil and salt to make a fresh salsa.
4. Blend sour cream, yogurt and lime zest to create a creamy topping.
5. Lightly toast the taco shells in a preheated oven at 375 °F for 7 minutes.
6. Fill each taco with sausage, salsa, a spoonful of yogurt sauce and a final sprinkle of Gruyère.
💡 Tip: Going veggie? Swap the sausage for sautéed zucchini, eggplant and carrots spiced with paprika and a dash of Tabasco!
