Grilled Sausage Tacos with Spicy Charred Pepper & Pineapple Salsa

Directions

1. Rinse and pat dry the cilantro, green onions, jalapeño, and lime.
2. Quarter the red bell pepper, remove seeds, and place the pieces in a medium bowl.
3. Halve the jalapeño lengthwise, remove seeds and ribs, and add to the bowl.
4. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Trim the green onions, add them to the bowl, drizzle with oil, sprinkle with chili powder and cumin, and toss to coat.
6. Cook the vegetables in batches on the grill until tender and lightly charred, about 2–3 minutes per side; return to the bowl when done.
7. Place the sausages on the grill and reduce heat to medium; cook, turning occasionally, until they are cooked through, 12–15 minutes. Transfer to a plate and loosely cover with foil.
8. Dice the grilled bell pepper, jalapeño, and half of the green onions; add back to the bowl with the rest of the vegetables.
9. Cut the pineapple skin off, core it, and dice small; add to the bowl with the veggies.
10. Strip cilantro leaves from the stems, mince, and add to the bowl.
11. Juice half the lime into the salsa and stir to combine; cut the remaining lime into wedges and set aside.
12. Warm the corn tortillas in the grill pan, oven, or microwave for 15–30 seconds.
13. Slice the sausages into 1/2-inch thick rounds at a slight angle and keep handy for serving.
14. To serve, fill tortillas with sausage and the pineapple-vegetable salsa, then top with the remaining green onions and lime wedges.