Smashed sausage fajitas
Prep time: 20 minsTotal time: 
Smashed sausage fajitas
The beloved weeknight classic, with a slight makeover. Swap the sausages for pork, beef or chicken mince – whatever you have will work. Use gluten-free sausages and corn tortillas to make it gluten-free
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1 tbsp olive oil, plus extra if needed
- 1 pepper, deseeded and thinly sliced
- 1 onion, thinly sliced
- 3 tsp fajita spice mix
- 1 small avocado
- juice of 1 lime, plus wedges to serve (optional)
- ½ x 30g pack coriander, roughly chopped, plus extra to serve
- 1 green chilli, finely chopped
- 4 reduced-fat Cumberland pork sausages
- 4 mini flour tortillas
Step by step
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Heat the oil in a large non-stick frying pan over a medium heat, then add the pepper and onion. Cook for 2 minutes or until just starting to soften, then add 1 teaspoon of the fajita spice mix. Cook for a further 3-4 minutes or until just softened, then transfer to a bowl and cover tightly with foil. Set aside. While the peppers cook, peel and stone the avocado, then mash the flesh with the lime juice and some seasoning. Stir through the coriander and chilli.
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Remove and discard the skins from the sausages, then add the sausage meat to a bowl. Add some seasoning and the remaining fajita spice mix. Mix well until the spices are incorporated into the meat. Divide the sausage meat into four and spread over the mini tortillas, right to their edges. Return the pan to a high heat, then add half the tortillas, meat-side down, and cook for 2 minutes or until crispy. Flip and cook on the other side for a final minute. Repeat with the remaining tortillas, adding a little more oil if necessary. Serve the sausage tortillas with the warm peppers and onions, avocado mix, extra coriander and extra lime wedges, if liked.
