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Original Bavarian Smokie Tacos

Preparation Time
15 min
Cooking Time
30 min
12 Tacos
Product(s) used

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with fresh corn & black bean salsa!


  • 5 Grimm’s Original Bavarian Smokies (1 x 450g package)
  • 12 Grimm’s Wheat & Corn Tortillas (1 x 300g package)
  • 2 tablespoons olive oil
  • 1 medium red onion, sliced into thin strips (about 2” length)
  • Pinch of salt
  • 1 lime, zest, and juice
  • 2 teaspoons chilli powder
  • Corn & black bean salsa (store-bought or see recipe below)
  • Spicy Guacamole (store-bought or see recipe below)


  1. Preheat grill to medium-high heat.
  2. Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.
  3. Turn the heat under the griddle (or large high-heat resistant skillet) onto medium.
  4. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes.
  5. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.
  6. While the onions cook, slice the cooled smokies into thin slices on the diagonal.
  7. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.
  8. Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings.
  9. Have fun building your own tacos with any or all, of the delicious ingredients.




    • 1 cup corn kernels, fresh or frozen, cooked & cooled
    • 1 cup black beans, rinsed & drained
    • 1/4 cup jalapeños, seeds removed & diced (about 1 large jalapeño)
    • 1/4 cup red onions, diced (about 1/4 of a medium-sized onion)
    • 1/4 cup cilantro, chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 2 tablespoons white balsamic (or lime juice)
    • 2 tablespoons olive oil

    Mix everything together in a bowl, cover, and refrigerate until ready to use.
    Prep time: 15-20 minutes



    • 4 avocados
    • 2 jalapeños (roasted, grilled, or charred – skin removed), finely diced
    • 4 cloves of roasted garlic
    • 3 tablespoons freshly squeezed lime juice
    • 1/4 cup sweet onion, finely diced
    • 1/4 cup olive oil
    • 1 teaspoon salt
    • 1/4 cup cilantro leaves, chopped

    Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency
    Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.
    Place in a bowl and cover tightly, to keep from browning, until ready to serve.
    Prep time: 30-40 minutes (roasting of garlic)