Pico de Gallo Pork Tacos with Jicama - Innit

Ingredients

4 Servings

Meat & Seafood

  • Jimmy Dean Pork Sausage 1 lb

Spices

  • Chili Powder 2 tsp

  • Black Pepper 1/2 tsp

  • Kosher Salt 1/2 Tbsp

Produce

  • Serrano Pepper 1

  • Yellow Onion 1/2

  • Cilantro 1 bunch

  • Red Tomatoes 4

  • Jicama 1

  • Limes 2 1/2

Pantry

  • Olive Oil 1/3 cup

Dry Goods

  • Corn Tortillas 8

Preparation

  1. Gather Ingredients

  2. Flavor Jicama

    Add all ingredients to a bowl. Stir to combine.

    • 1, medium dice Jicama
    • 1/2, juiced Lime
    • 2 tsp Chili Powder
    • 1/2 tsp Kosher Salt
    • 1 Tbsp Olive Oil
  3. Make Pico de Gallo

    Add all ingredients to a bowl. Stir to combine.

    • 4 Red Tomatoes
    • 1/2, diced Yellow Onion
    • 1, sliced Serrano Pepper
    • 1 bunch, stems removed, chopped Cilantro
    • 2 Limes
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1/2 tsp Black Pepper
  4. Cook Meat

    Heat oil in a large skillet over medium-high heat. Add sausage, in small pieces, and cook, stirring occasionally, for about 5 minutes or until browned.

    • 2 Tbsp Olive Oil
    • 1 lb Jimmy Dean Pork Sausage
  5. Warm Up Tortillas

    Wrap tortillas in kitchen towel. Warm in microwave for 1-2 minutes.

    • 8 Corn Tortillas
  6. Serve

    Assemble tacos and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 730 kcal  
Total Fat 51.0 g 65%
Total Saturated Fat 15.0 g 77%
Unsaturated Fat 36 g  
Low Cholesterol 85 mg 29%
Sodium 1780 mg 80%
Total Carbohydrate 44 g 16%
Fiber Total Dietary 12 g 42%
Sugars Total 7 g  
Protein 22 g 44%
Good Source: Vitamin C 60 mg 70%
Calcium Ca 123 mg 10%
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By Innit Culinary Team