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extra-virgin olive oil carrot scallions chile powder cherry tomatoes turkey sausage taco mango lime romaine lettuce Cheddar cheese
Viewed: 60 - Published at: 4 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 carrot, grated
- 3 scallions, chopped (white and green parts separated)
- 1 to 2 teaspoons ancho chile powder, plus more for sprinkling
- 1 pint cherry tomatoes, quartered
- 1 1/4 pounds turkey sausage, casings removed
- 12 hard taco shells
- 1 mango, cubed
- Juice of 1 lime
- 1/4 head romaine lettuce, shredded
- 1 cup shredded cheddar cheese (about 4 ounces)
Method
- Preheat the oven to 325 degrees F. Heat the olive oil in a large skillet over medium-high heat.
- Add the carrot, scallion whites, chile powder and half of the tomatoes.
- Cook until the tomatoes release their juices, about 3 minutes.
- Add the sausage and cook, breaking up the meat, until it begins to brown, about 5 minutes.
- Add half of the scallion greens and cook until most of the liquid has evaporated, about 5 minutes.
- Meanwhile, put the taco shells on a baking sheet and warm in the oven, about 6 minutes.
- Mix the mango with the lime juice in a medium bowl; sprinkle with chile powder.
- Add the remaining tomatoes and the scallion greens and toss.
- Fill the taco shells with the sausage mixture and top with the lettuce, cheese and mango salsa.
- Photograph by Justin Walker
