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Pika Tacos: 6 Steps to Dinner

I post some pics of these from time to time and almost always people ask me what the heck they are.. I have tweeted how to make them before but I thought why not make a blog and fill you guys in on all the yummy details. Since being diagnosed allergic to gluten in October 2017 I have found it VERY hard to eat. Yes just simply eat. Gluten is in EVERYTHING! So from time to time I'll share some fun recipes you can make from home that are super safe because I break out in hives with even the tiniest amount of cross-contamination and I want to help anyone out there struggling with the same!

This is called Pika Tacos because a friend of mine named Pika used to make something similar after making spaghetti. She'd make a HUGE pot of sauce and when all the noodles ran out she would make tacos with the leftover sauce. I have not found a safe spaghetti noodle I like yet and I love these so I just skip the whole making spaghetti part, my kids and hubby don't even mind, and go straight to making these babies.

With my health issues getting into the kitchen isn't always easy. This dinner is simple, quick and well received every single time.

Ingredients:
(Please check labels to ensure all are gluten-free if needed)

2 lbs of italian sausage
1 44oz. jar of Prego Sauce- Italian Sausage & Garlic
1 pack of corn tortillas
1 pack of shredded cheese (chedder or fiesta blend)
2 cups of olive or canola oil
Seasonings as desired (I use garlic salt & oregano)
1/2 cup of sugar (optional)

Also Needed and/or Helpful:
1 small frying pan
1 large pot
1 strainer
1 bowl
1 pair of tongs
1 spoon
newspaper/paper towels

1. Place oil in a small frying pan and turn to medium heat.

2. In large pot place brown all italian sausage, seasoning it as desired, on medium heat. Once browned drain in strainer and return to large pot.

3. Add Prego sauce to the pot of sausage and return to burner keeping it at a medium-low setting, stirring occasionally. *Add sugar to sauce at this time if desired.*

4. Sprinkles a drop or 2 of water in oil to test it. Your oil will be ready when it sizzles. Line bowl with newspaper or paper towels and place on counter near pan of oil.

5. Lightly brown each side of the taco shell in heated oil to a crisp. About 1-2 minute(s) on each side. Place in lined bowl to drain excess grease.

6. Lay a few shells on a plate, top with a scoop of sauce and sprinkle on shredded cheese.

Pika Tacos



Simple right?

We usually have 2-3 tacos in a setting. Corn is the perfect partner to the meal but you can pair it with what you like.

I may love these things a little too much but no one is complaining. lol. I also tend to be a little plain so you may enjoy adding ingredients that you and your family enjoy. If you make the dish please upload it as a comment on this blog and/or your social media and use the hashtag #cookingwithktown.

With Love,
~Kris ❤


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