These rainbow chicken sausage tacos are perfect for a quick taco night! Healthy ingredients like chicken sausage, baked potatoes fries, cauliflower, red peppers, and purple cabbage! And if you're feeling up to it, I included the recipe for easy home made cashew queso sauce!
Preheat your oven to 375 degrees F. Line a large baking sheet with either parchment paper or a silicone baking mat.
Wash and slice the potatoes into match sticks. Cut the cauliflower into bite sized pieces.
Add the potatoes to one side of the tray, and the cauliflower to the other. Drizzle each with 1 tablespoon of avocado oil. Sprinkle the potatoes with the potato seasoning. Sprinkle the cauliflower with salt and pepper. Place in oven and set timer for 20 minutes. Bake until golden brown.
Meanwhile, slice the red pepper and the al fresco chicken sausage. Heat your cast iron skillet and add the pepper and chicken sausage. Cook until heated. Reduce heat to low to keep warm while you prepare your other ingredients.
Rinse and de-stem the cilantro.
To assemble the tacos: layer the potatoes, cauliflower, chicken sausage, peppers, saur kraut, salsa, cilantro, and optional queso sauce.
For the cashew queso sauce
Soak your cashews in hot water for 1 hour before you blend them. This helps to soften them so they can blend into a smooth and creamy texture.
Add all of your ingredients into a blender or food processor. Blend for ~10 minutes or until smooth and creamy.
Store in a container in the fridge for up to 1 week.
This recipe serves 2 people with a big appetite! If you are serving a larger family, just double this recipe! I used medium sized taco shells. But, you can either use 1 large taco shell, or 4 small taco shells. I used al fresco chicken sausage in this recipe! It is pre-cooked, so all you have to do is heat it up!