Quick Tacos

To prepare the quick tacos, first remove the casing from the sausage 1, then crumble it with the back of a knife 2. Wash the chili, cut it in half lengthwise to remove all the internal seeds, then cut it into strips 3.

Now heat the oil in a non-stick pan, add the crumbled sausage 4 and the smoked paprika 5 and sauté briefly over medium-high heat, then add the chili 6

and deglaze with red wine 7. When the wine has completely evaporated, add the tomato paste 8 and a grind of pepper and continue cooking over medium heat for a total of 15 minutes, stirring often 9.

While the meat is cooking, you can prepare the salad to fill your tacos: wash the cherry tomatoes and cut them into cubes 10, then clean the green onion by removing the root and the outermost layer, cut it in half lengthwise and slice it into thin wedges 11. Finally, wash and roughly chop the parsley 12.

In a bowl, combine the cherry tomatoes, green onion 13, and parsley 14, then season with extra virgin olive oil 15,

a pinch of salt 16 and the juice of half a lime 17. Mix 18 and set aside momentarily.

As for the sauce, combine in another bowl the Greek yogurt and sour cream 19, add the grated zest of half a lime 20 and mix thoroughly 21.

By this point, the meat will be cooked, so take the ready-made tacos and start filling them: start with a generous spoonful of sausage 22, continue with the cherry tomato and green onion salad 23 and finish with a few drops of yogurt sauce: your quick tacos are ready to be enjoyed 24!