Spicy Sausage Tacos with Coriander and Lime Dressing

For anyone who loves tacos or spice you have to try this recipe; homemade wholemeal soft tacos topped with mashed avocado, spicy sausage, spring onion and a coriander and lime dressing, what's not to like?! I bought my spicy sausages from Priors Hall Farm on a visit to Balham Farmers Market. They are the best spicy sausages I have ever tasted and I would highly recommend hunting them down, they make an amazing Sunday morning sausage butty too. The soft taco's are really easy to make, I was surprised by how easy, and you can always substitute the wholemeal flour for white if that's all you've got in the cupboard. This it's a must try recipe, great for an informal dinner with friends and family.

Makes 8 tacos


6 spicy sausages

50g coriander

Juice of one lime, and another half for squeezing on the avocado

One red chilli, with or without seeds

2 garlic cloves

2 tbsp olive oil 1 tbsp white wine vinegar

2 avocados

3 spring onions, chopped

Salt and pepper

For the tacos

250g wholemeal flour

1 tbsp olive oil

80ml cold water

Extra flour for dusting


Start by mashing the avocados roughly in a bowl, discarding the skin but keeping one of the stones. Once mashed to your desired consistency, season and squeeze half a lime over the mixture. Stir, then throw in the stone (this is to stop the avocado from colouring), cover and put the bowl in the fridge for later.

Now for the dressing, throw the coriander, chilli, garlic, lime juice, olive oil and vinegar into a food processor. Whiz until it becomes a smooth dressing, season to taste. Decant the dressing into a bowl and put to one side.

To make the tacos, place the flour and a pinch of salt in a bowl. Gradually add the water and the tbsp of olive oil, mixing together until you have a rough dough to play with. Dust a clean, dry surface with flour and knead the dough for a few minutes until it is smooth. Roll the dough into a long sausage and then chop into 8 equal sections, as pictured below. Roll the sections into balls, ready to be made into tacos later.

Heat a pan large enough for the sausages with a little olive oil on a medium heat. Open the cases of the sausages so the meat spills out in the pan and roughly chop with a wooden spatula until it resembles minced meat, as pictured below. Stir occasionaly and cook for around 10-15 minutes until crispy bits start to appear on the meat. Transfer to a bowl once cooked.

While the meat is cooking, dust a surface with flour and roll the dough balls into thin circles, roughly to the thickness of an envelop. Preheat a large non-stick pan over a high heat, then add the tacos in batches. They won't take much more than 2 minutes, so keep turning until they start to colour. Transfer the cooked wraps into tin foil to keep warm.

To assemble, plonk a spoonful of avocado in the middle of the taco, followed by a good measure of spicy sausage, top it with spring onion and the coriander dressing. Wrap up and enjoy, you'll come back for more and more!