Grimm’s Original Bavarian Smokie Tacos

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!

I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!

Ingredients

• 5 Grimm’s Original Bavarian Smokies (1 x 450g package)
• 12 Grimm’s Wheat & Corn Tortillas (1 x 300g package)
• 2 tablespoons olive oil
• 1 medium red onion, sliced into thin strips (about 2” length)
• Pinch of salt
• 1 lime, zest and juice
• 2 teaspoons chilli powder
• Corn & black bean salsa (store bought or see recipe below)
• Spicy Guacamole (store bought or see recipe below)

Preparation

Preheat grill to medium-high heat.

Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.

Turn the heat under the griddle (or large high-heat resistant skillet) onto medium. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.

While the onions cook, slice the cooled smokies into thin slices on the diagonal. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.

Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings. Have fun building your own tacos with any or all, of the delicious ingredients.

Suggested toppings

• 10-12 cherry tomatoes, quartered
• 1/4 iceberg lettuce, shredded
• 1/4 purple cabbage, shredded
• Handful of cilantro, chopped or picked leaves
• Sour cream
• Thinly sliced jalapeños
• Hot sauce
• Tortilla chips, for eating with the guacamole & salsa

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 12 tacos, 4-6 people

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are my own.

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Corn & Black Bean Salsa

Ingredients

• 1 cup corn kernels, fresh or frozen, cooked & cooled
• 1 cup black beans, rinsed & drained
• 1/4 cup jalapeños, seeds removed & diced (about 1 large jalapeño)
• 1/4 cup red onions, diced (about 1/4 of a medium sized onion)
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons white balsamic (or lime juice)
• 2 tablespoons olive oil

Preparation

Mix everything together in a bowl, cover and refrigerate until ready to use.

Prep time: 15-20 minutes
Servings: 12-18 tacos

Spicy Guacamole

Ingredients

• 4 avocados
• 2 jalapeño (roasted, grilled or charred – skin removed), finely diced
• 4 cloves of roasted garlic
• 3 tablespoons freshly squeezed lime juice
• 1/4 cup sweet onion, finely diced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 cup cilantro leaves, chopped

Preparation

Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency.

Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.

Place in a bowl and cover tightly, to keep from browning, until ready to serve.

Prep time: 30-40 minutes (roasting of garlic)
Servings: 12-18 tacos

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Hope you enjoy these recipes! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)