Swalty Sheet Pan Tacos

15 mins
25 mins
Portions: 4-6

The Grill Dads

Swalty. Sweet plus salty.

That perfect flavor collision that keeps you going back for another bite. This is the ultimate weeknight move. Big flavor, minimal prep, and zero stress. The sausage is already seasoned and ready to roll, so it goes straight from package to sheet pan to grill. Add peppers and onions, let the heat do the work, and suddenly you’ve got smoky, caramelized, slightly sweet sausage tucked into a crunchy taco shell. These are easy, fast, crispy, messy, sweet-salty, a little spicy, and exactly what you want after a long day.

Ingredients

For the Spicy Crema

Directions

  1. Preheat your grill to 400°F for indirect cooking.
  2. Line a sheet pan with parchment paper.
  3. Slice the Johnsonville sausage into 1/2-inch coins and spread them evenly on the sheet pan.
  4. In a bowl, toss the sliced onion, bell pepper, and Anaheim or pasilla pepper with the olive oil, kosher salt, and black pepper. Spread the vegetables around the sausage on the sheet pan in a single layer.
  5. Place the sheet pan on the grill over indirect heat. Close the lid and cook for 20–25 minutes, stirring once halfway through, until the sausage is caramelized on the edges and the vegetables are softened with light char.
  6. While the sausage cooks, make the spicy crema. In a bowl, combine the sour cream, lime juice, hot sauce, and kosher salt. Stir until smooth and refrigerate until ready to use.
  7. Once the sausage and vegetables are done, remove from the grill and let rest for 5 minutes.
  8. Heat the corn tortilla shells up according to the package directions.
  9. To assemble, fill each crunchy taco shell with a layer of shredded lettuce, spoon in the sausage and pepper mixture, and finish with a generous drizzle of spicy crema. Serve immediately while the shells are crisp and the filling is hot.

The Grill Dads

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