El Burro Mercado’s Tortilla tacos filled with Frankie Fenner’s Prego sausage, Avolands avo and Umthunzi tomato salsa, Neighbourhood Farm basil and onion. Mixed & Red Meat Boxes only.
- In a pan over a medium-high heat with some oil, sauté your prego sausage until golden all over and just cooked through – turn it as it colours. Set aside to rest before slicing on the diagonal.
- Make your salsa: cube some Avolands avo, slice some onion, roughly chop some basil, zest and juice some lemon. Combine together, and add some seasoning with a drizzle of olive oil and some Funky Ouma Chilli Salt (to taste).
- In a pan over a medium heat, dry-fry the tortillas on one side for a couple of minutes until golden – then turn, and sprinkle over some grated cheese. Let it melt a bit, then remove from the pan.
- Fill up your tacos with some golden prego sausage and sassy salsa. Delish!
For an additional creamy layer, season some yogurt with lemon juice and salt, and drizzle over for the final touch!