Chris Baber Sausage Taco Recipe

Sausage Tacos

This taco recipe is a lovely dish for the summer. It’s ideal if you want to do brunch in the garden with friends or fancy a late night snack as it’s great for sharing. With plenty of fresh lime squeezed over the top, it also makes a great hangover breakfast!

Chris Baber

Luxe columnist


1 avocado

1 tbsp olive oil

4 sausages, roughly chopped

1 small onion, finely chopped

1 red or green chilli, chopped, and deseeded if you prefer a milder taste

2 tsp fajita mix or Cajun spice mix

1 lime

1 small bunch of coriander, chopped

1 tbsp butter

2 eggs, lightly beaten with a fork

4 small soft tortillas

Salt and pepper

Hot or sweet chilli sauce


Remove the flesh from the avocado. Add it to a bowl with a pinch of salt and pepper, crush with a fork and set aside.

Heat the olive oil in a large, non-stick frying pan over a medium–high heat.

Add the sausage meat, onion and half the chilli and fry for 5–7 minutes or until golden and caramelised.

Stir in the fajita mix with a splash of water, reduce the heat and cook for 2 minutes until most of the water has evaporated.

Add a squeeze of lime juice, stir in most of the coriander and remove from the heat.

While the sausage is cooking, add the butter to a small saucepan over a medium heat.

Add the eggs, season and cook for about 2 minutes, stirring gently, until scrambled and just cooked.

Heat the tacos in the microwave for 10 seconds.

Assemble the tacos. Put 2 tacos onto each serving dish. Spread with avocado, top with the sausage mixture, then add the egg.

Scatter over the remaining chopped chilli and coriander. Drizzle with chilli sauce and serve.

Recipe extracted from Easy by Chris Baber (Ebury, £16.99).