Spicy Chipotle Tacos with Pico de Gallo | Field Roast

Ingredients

• 1 cup Roma tomato, chopped (about 2)
• ½ habanero chili, finely chopped
• 2 jalapenos, finely chopped with seeds
• ¼ cup red onion, finely diced
• 1 clove garlic, minced
• ¼ tsp chili powder
• ¼ tsp sea salt
• 2 tsp fresh squeezed lime juice
• ¼ cup fresh cilantro, chopped
• 2 tsp. olive oil
• 4 Field Roast Spicy Mexican Chipotle Plant-Based Sausage
• ½ cup red onion, thinly sliced
• 8 5” soft corn tortillas, warmed
• ½ cup cilantro, leaves picked
• 1 lime, cut into wedges