"Kielbasa Fiesta Tacos offer a fantastic combination of smoky, savory kielbasa, vibrant red cabbage slaw, sweet onion and bell pepper confit, and zesty horseradish sauce."
Kielbasa Fiesta Tacos
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- Recipe Card
Prep time: 20mins
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
Pan-Fried Kielbasa
- 2 pounds kielbasa sausage
- 2 tablespoons vegetable oil
ingredients
Red Cabbage Slaw
- 4 cups chopped red cabbage
- 1/2 cup chives
- 1 clove minced garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
ingredients
Horseradish Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 clove minced garlic
- 1 tablespoon lemon juice
ingredients
Onion and Bell Pepper Confit
- 2 large diced sweet onions
- 2 large diced red bell peppers
- 3 clove minced garlic
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
ingredients
Taco Assembly
- 12 flour tortillas
- 1/2 cup freshly chopped cilantro
- 1 large quartered lime
Method
Pan-Fried Kielbasa
Step 1
Slice the kielbasa sausage into 1/4-inch thick rounds.
Step 2
Heat a large skillet or frying pan over medium-high heat and add the vegetable oil.
Step 3
Cook the kielbasa for about 3-4 minutes on each side, or until it is nicely browned and cooked through.
Step 4
Once the kielbasa is cooked to your liking, remove it from the pan and transfer it to a serving platter lined with paper towels to absorb any excess grease.
Red Cabbage Slaw
Step 1
In a large bowl, combine the shredded red cabbage, chives, and garlic. Toss them together to evenly distribute the ingredients.
Step 2
In a separate small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, whole grain mustard, salt, and ground black pepper until well combined.
Step 3
Pour the dressing over the cabbage mixture in the large bowl. Use tongs or clean hands to toss the slaw, ensuring that the dressing coats the vegetables evenly.
Step 4
Cover the bowl with plastic wrap and refrigerate until you’ve finished prepping the remaining taco components. Ideally this should chill for at least 30 minutes.
Horseradish Sauce
Step 1
In a bowl, combine the mayonnaise, sour cream, horseradish, lemon juice, and garlic. Mix well to ensure all the ingredients are thoroughly combined.
Step 2
Cover the bowl and refrigerate the horseradish sauce, ideally, for at least 30 minutes to allow the flavors to meld together.
Onion and Bell Pepper Confit
Step 1
Heat the olive oil in a large saucepan over medium heat.
Step 2
Add the diced onions and peppers the hot pan. Sauté them for 10-15 minutes, or until they start to soften and caramelize. Stir occasionally to prevent burning. Add extra olive oil as you see fit to prevent burning.
Step 3
Add the garlic, and continue cooking for 2-3 minutes.
Step 4
Reduce the heat to low, and stir in the balsamic vinegar, butter, brown sugar, salt, and ground black pepper. Cover the pan and simmer over low heat for 20 minutes.
Step 5
Remove the pan from the heat and allow the confit to cool slightly.
Taco Assembly
Step 1
To a warm flour tortilla, add 1-2 tablespoons of horseradish sauce, 4-5 slices of pan-fried kielbasa, 1/4 cup of red cabbage slaw, and 2-3 tablespoons of onion and bell pepper confit.
Step 2
Top with freshly chopped cilantro and a squeeze of fresh lime juice.