Skip to main content

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. jars of Prego Sauce- Your Choice
1 pack of corn tortillas
1 pack of shredded cheese (cheddar or fiesta blend)
2 cups of olive or canola oil
Seasonings as desired (I use garlic salt & oregano)
1/8 cup +/- of sugar (optional to taste)

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 ❤


Comments

Popular posts from this blog

Baecation at Sunrise Painting

Have you ever heard a song and just saw a visual in your mind as you listened? During the COVID 19 Pandemic I have found myself painting even more. Having created my whole life I'd never painted actual paintings on canvas. My medium has primarily been wood and glass, learning as I go with no real teachings from anyone other than hours and hours of playing with my Gramma's paints or watching my Mom draw. When painting my first canvas piece of a sunrise last year I immediately knew I needed to paint more on canvas. I grew up at a time where music videos were EVERYTHING. The effects, guest appearances and story lines mattered. When most songs from my teen years start playing I immediately see the video in my head and think back to what was happening in my life at that time and the impacts the music and more made on me. That's what art does. It comes in so many forms but it is always a part of the times. After painting that first canvas I was riding in the car one day and th

One Spark: The First Day

Yesterday was everything I had hoped it would be and more... Being in a city so big and so spread out I have seen on countless occasions some amazing events that weren't packed out as they should be. I was excited about today, I told all my friends, shared it on twitter, fb, instagram and more. I'd have whole conversations with complete strangers all the time about what One Spark is and what it means for our city. I checked into my shift around 2pm yesterday. There were several familiar volunteers faces that I've met recently on this journey. Everyone was getting situated and sent to their destinations, they were all smiling, excited and eager to help. Everyone has that buzz, that feeling that this is something awesome for us all and we are all thrilled to be a part of the very 1st one ever. I ended up manning the video camera for Kinnetic in front of the Hemming Plaza Pitch Deck which was also where the opening celebration took place. Several creators took to the stage to

Gluten-Free on I-95

I love traveling.. road trips, flying and even by boat. I just love to go. I didn't travel a lot as a kid.. Until I was 10 the only states I'd been to were my home state of Virginia, Maryland, Delaware, West Virginia and Washington DC. By the time I'd graduated I had added North Carolina and Kentucky. I live in Florida now but my first time here was in 2002 and at 38 years of age I have only added South Carolina, Georgia, Texas, New York (airport only) and Connecticut to the list as well as The Bahamas (Freeport) and Cuba. I still have a million places I want to go.. Now though it's all a bit trickier because of my allergies.. I have been diagnosed as allergic to gluten, cats, pine trees and a few other things. I seem to have reactions to other things and need to be tested for more in addition to other health issues I have that food can complicate. This makes traveling HARD. I have to be careful at every place I go.. eating at events is completely out of the qu