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!

CHEF’S TIP: 

For an additional creamy layer, season some yogurt with lemon juice and salt, and drizzle over for the final touch!