Chicken Sausage Tacos with Pineapple Mango Slaw

What you’ll need:

For tacos:

1 package al fresco Mild Mexican Style Chicken Sausage, sliced

12 taco shells, your choice

2 tablespoons chopped cilantro

1 jalapeño, seeded and diced

1 cup sweet frozen corn, cooked

1/2 cup queso fresco cheese

For Pineapple Mango Slaw:

20 oz canned crushed pineapple, drained

2 tablespoons chopped cilantro

1 1/2 cups red cabbage, shredded

1 large mango, diced

1/3 cup light mayo

1 tablespoon apple cider vinegar

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Directions:

• To make Pineapple Mango Slaw:
• Combine all ingredients in a large bowl. Stir, then seal in an airtight container and marinate for at least 2 hours.
• To make Tacos:
• Warm taco shells for 3-5 minutes in a 300ºF oven.
• Heat chicken sausage, then set aside.
• Fill tacos with slaw, remaining toppings, and sausage.