1/2 c apple cider vinegar
1 T natural cane sugar
1 1/2 t sea salt
1 red onion, small diced
1 pk Hilary's Spicy Veggie Breakfast Sausages
2 c sweet potatoes, small diced
2 T coconut oil
2 c cremini or your favorite mushrooms, small diced
1 c cherry tomatoes, quartered
1/2 c cilantro leaves, chopped
8 small red cabbage leaves removed from the head
Hilary's Spicy Island Dressing
First, prepare the pickled red onion. Place the apple cider vinegar, sugar, sea salt, and 1 c water in a medium-sized mixing bowl and whisk until the sugar and salt have dissolved. Place the diced red onion in a jar and pour the liquid mixture over the onion. Put a lid on the jar and shake to mix. Next, place in the refrigerator for at least one hour before using. The onions are even better if allowed to sit overnight. Drain onions before using.
Heat oven to 400 degree F. Place 4 Hilary's Spicy Veggie Breakfast Sausages on a parchment lined baking sheet and bake according to package directions. Place diced sweet potatoes, 1 T coconut oil, and a pinch of sea salt on another parchment lined baking sheet and bake at the same time as the sausages. Bake the potatoes for approximately 15 minutes or until they are fork tender and lightly browned.
While the sausage and potatoes are baking, heat a large sauté pan over medium heat. Add 1T coconut oil, 2 c of diced mushrooms, and a pinch of sea salt to the pan. Cook the mushrooms for approximately 5-7 minutes or until they begin to soften and brown.
After 10 minutes the sausage should be done baking. Remove them from the oven and small dice them. Add the sausage to a medium-sized mixing bowl. Add the sweet potatoes and mushrooms once they are done and gently stir to combine with the sausage.
In a separate small mixing bowl, mix the quartered cherry tomatoes and cilantro leaves. Add a pinch of salt and freshly ground pepper. To put the tacos together, first take a red cabbage leaf. Place a heaping 1/3 c of the sausage, potato, and mushroom mixture in each leaf. Then top with the tomato mixture followed by Hilary's Spicy Island Dressing and the pickled red onions.
Serve with lime wedges.