Bratwurst Tacos
Give your taco night a bold upgrade with these irresistible Bratwurst Tacos—a fusion of German and Mexican flavors that’s perfect for grilling season or any casual dinner. Juicy bratwurst sausages are simmered in beer for extra depth, then seared to golden perfection and sliced to fit perfectly in soft, taco-sized flour tortillas. Sweet and smoky sautéed bell peppers and onions complement the hearty sausages, while a tangy mustard crema made with sour cream and Dijon mustard adds a zesty twist. To finish, shredded red cabbage adds crunch and color, and a squeeze of fresh lime juice ties everything together. Ready in just 40 minutes, these easy-to-make tacos are a unique, crowd-pleasing dinner idea packed with vibrant flavors. Perfect for weeknight meals, weekend BBQs, or Taco Tuesday with a twist!
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Recipe Information
Ingredients
- 4 pieces Bratwurst sausages
- 8 pieces Taco-sized flour tortillas
- 1 cup Beer
- 1 large Yellow onion
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves
- 1 cup Sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley
- 2 cups Shredded red cabbage
- 1 large Lime
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Place the bratwurst sausages in a deep skillet or saucepan. Pour the beer over the sausages, then add enough water to cover them completely. Bring to a simmer over medium heat and cook for 10 minutes. Remove the sausages and set aside.
While the sausages simmer, thinly slice the onion, red bell pepper, and green bell pepper. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell peppers, and garlic, and sauté for 5-7 minutes, or until softened and slightly caramelized. Season with salt and pepper.
Once the bratwursts are par-cooked, pat them dry and place them on a hot grill or skillet. Sear for 3-4 minutes per side, or until golden brown and cooked through. Slice the bratwursts into 1/2-inch thick pieces on an angle.
In a small bowl, mix together the sour cream, Dijon mustard, and chopped parsley to create a tangy mustard crema. Set aside.
Warm the flour tortillas in a dry skillet or in the oven for a few minutes until pliable.
Begin assembling the tacos: place a small handful of shredded red cabbage on each tortilla. Top with a few slices of bratwurst, a generous spoonful of the sautéed peppers and onions, and a drizzle of the mustard crema.
Finish each taco with a squeeze of fresh lime juice and garnish with additional parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 7392 mg | 321% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 41.9 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
