Tex-Mex apps. Eddie Jackson’s SAUSAGE TACO CUPS.
Recipe courtesy of Eddie Jackson

Sausage Taco Cups

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 8 taco cups
“These are a great last-minute dinner option or quick party bite!”


For the pickled onion

For the taco cups

For the slaw

For the filling


  1. Preheat the oven to 350˚F. Make the pickled onion: Combine the vinegar, sugar, 1 teaspoon salt, the peppercorns, bay leaf and 1/4 cup water in a saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatproof bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The pickled onion can be made ahead and refrigerated for up to a week.)
  2. Make the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, 12 to 14 minutes.
  3. Make the slaw: Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallions and bell pepper and toss to coat.
  4. When ready to serve, make the taco filling: Heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
  5. Divide the sausage among the taco cups. Top with some slaw, pickled onion, cheddar and avocado. Serve with lime wedges.