I’ve come to realize that I’m really bad at meal planning.

Maybe it’s because I’m usually just cooking for myself and I’m free to make whatever I want on a whim on any given night because I haven’t promised a specific meal to anyone.

Or maybe it’s because I lack the necessary forethought to compile a list of ingredients that I’ll need for complete meals over the next 7 days.

Or maybe it’s because winging it can actually be cheaper if you’re creative.

It’s probably that last one.  I’ve already established that I’m a cheap ass.

I came home from Trader Joe’s the other night with the usual staples (beans, peanut butter, Ezekial bread, etc.) along with way too much fruit, broccoli AND broccoli slaw (remember that lack of forethought thing?), chicken sausages and sour cream amongst my spoils.

Hmm…what to make, what to make…

When in doubt, make Mexican.

Sausage and Caramelized Onion Tacos
serves 2

2 sausages (I used all-natural jalapeno chicken sausages from TJ’s)
1 small sweet onion, halved and thinly sliced
1 t olive oil
1/2 c broccoli slaw (or shredded cabbage, any kind)
1 T white wine vinegar
1/4 t ground cumin
1 T sour cream+ more for topping
4 small corn tortillas
1/8 cup+2 T chopped cilantro

1. Preheat grill over medium heat.
2. Heat oil in skillet over medium-low heat, add sliced onions.  Cook, stirring frequently until caramelized (keep the heat low to prevent them from browning too much- they should be very tender and a deep golden brown).
3. Combine slaw, vinegar, cumin and 1/8 cup cilantro in a bowl and toss to combine.  Set aside.

4. Slice sausages in half lengthwise and grill until they have developed grill marks and the outside is crispy. (Mine were precooked, you’re just finishing them off on the grill)

5. Stack tortillas and wrap gently in a few lightly dampened paper towels.  Microwave for 15-20 seconds until soft.

6.  Layer tacos as such: slaw, sausage (I used 1/2 sausage per tortilla), onions, dollop of sour cream, cilantro.  Or you can do what you want.

Sausage in a tortilla?  With caramelized onion?  I don’t enjoy using the term “food baby” (my food is not a fetus), but if this WERE one, it would be a lovely German-Mexican with dark skin and blue eyes.

Very attractive.

And tasty.