Mini Li’l Smokies Tacos
Total Time47 mins
Skill LevelBeginner
Servings8
Total Time47 mins
Skill LevelBeginner
Servings8
Share
Key IngredientLi’l Smokies Original Cocktail Smoked Sausage Family Pack
AboutMove over, pigs in a blanket: There’s a new, adorable appetizer in town! These bite-sized snacks are sure to bring a smile to everyones’ faces with their cute miniature size and big fiesta flavors. A clever technique transforms wonton wrappers into tiny taco shells that are stuffed with Eckrich® Li’l Smokies and topped with homemade pico de gallo and cumin-spiced sour cream.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
2 Tsp Vegetable Oil 4 Plum Tomatoes, Seeded, Chopped Fine 1/4 C Small Red Onion, Chopped Fine 1/4 C Chopped Fresh Cilantro 1/2 Cup Fresh Cilantro Leaves 1/2 Lemon, Juiced 1 Clove Garlic, Finely Grated 1 Tsp Kosher Salt, To Taste 1 Tsp Freshly Ground Black Pepper, To Taste 1 C Sour Cream 1 1/2 Tsp Ground Cumin 14 Ounce Wonton Wrappers 14 Ounce Eckrich® Li’l Smokies Original Cocktail Smoked Sausage 2 Limes, Wedged For Serving
Key IngredientLi’l Smokies Original Cocktail Smoked Sausage Family Pack
Directions
1HEAT Dutch oven, filled halfway with oil, over medium heat to 350°F.
2COMBINE tomato, onion, chopped cilantro, lemon juice and garlic in small bowl. Season with salt and pepper.
3COMBINE sour cream and cumin in small bowl.
4FORM wontons, using tongs, into shape of taco shell and fry until light golden-brown, about 1 to 2 minutes.
5Transfer to paper towel-lined plate. Repeat with remaining wontons.
6HEAT 2 teaspoons oil in large skillet over medium-high heat. Add sausages and cook, stirring occasionally, until fully heated through, about 3 to 5 minutes.
7FILL each fried wonton with two to three sausages and top with tomato mixture, sour cream mixture and cilantro leaves. Serve with lime wedges.
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