TEX-MEX TACO CUPS

Tex-Mex Taco Cups image

Provided by Eddie Jackson

Time 25m

Yield 4 servings

Number Of Ingredients 25

1/2 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon black peppercorns
1 bay leaf
1 jalapeno, sliced, seeded if desired
1 small red onion, thinly sliced
8 small flour tortillas
Nonstick cooking spray, for the tortillas
1/2 teaspoon chili powder
1/4 cup mayonnaise
1/4 cup buttermilk
1 teaspoon yellow mustard
1/4 teaspoon garlic powder
Juice of 1 lime
Kosher salt and freshly ground black pepper
4 cups shredded iceberg lettuce
1/2 cup shredded carrot
1/4 cup fresh cilantro leaves
2 scallions, thinly sliced
1/2 small red bell pepper, thinly sliced
One 10-ounce package smoked chicken sausage, cut into 1/2-inch-thick slices on the bias
1 cup grated yellow Cheddar
1 avocado, diced
Lime wedges, for serving

Steps:

Preheat the oven to 350 degrees F.
For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
For 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, about 8 minutes.
For the iceberg 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, scallion and bell pepper and toss to coat the vegetables in the dressing.
For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.