The Best Chorizo Sausage Breakfast Tacos

For the Tacos

• 1 lb. Jennie-O Chorizo chorizo turkey sausage* (see notes)
• 8 oz. fresh kale
• ½ onion
• 2 cloves garlic
• 16 low carb street taco tortillas
• ⅓ C cotija cheese

For the Jalapeno Ranch

• ½ C Bolthouse Farms Ranch Dressing
• ¼ C nonfat plain greek yogurt
• ¼ C fresh cilantro
• 1 jalapeno, deseeded

1. Heat a large skillet to medium-high heat and spray with cooking spray. Saute onion and garlic for 2-3 minutes, then add in the turkey sausage (and seasonings, if using). Brown and crumble sausage until little pink remains, about 5 minutes. Fold in the kale and allow to soften, about 2 minutes. Drain any excess liquid or oil and add the taco mix to a large bowl.
2. Meanwhile, make the jalapeno ranch by adding all "ranch" ingredients to a food processor or blender and blending until smooth.
3. To serve, scoop ¼ cup of taco mix onto a tortilla and top with 1 teaspoon cotija cheese and 1 tablespoon jalapeno ranch.
   

*I've been able to find this specific flavor of turkey sausage at most stores, but if you cannot find it, just grab one pound of Jennie-O turkey sausage and a packet of chorizo seasoning from the international aisle. You can also make your own chorizo seasoning from scratch. See the blog post for the full recipe for the chorizo seasoning.

Nutrition facts are a calculated estimate of 1 taco, including the jalapeno ranch and tortilla.