Scrapple Tacos

Ingredients

1 lb Rapa scrapple

1 tbsp vegetable oil or butter (for frying)

For the pickled slaw

1 cup shredded red cabbage

1 cup shredded green cabbage

1 small carrot, julienned

1/2 small red onion, thinly sliced

1/4 cup apple cider vinegar

1 tbsp sugar

1/2 tsp salt

For the chipotle crema

1/2 cup sour cream or greek yogurt

1 tbsp mayo

1 chipotle pepper in adobo, finely chopped

1 tsp lime juice

Salt to taste

To assemble

6 - 8 small corn or flour tortillas

Fresh cilantro, chopped

Lime wedges

Instructions

1. Make the pickled slaw: In a bowl, combine vinegar, sugar, and salt. Stir until dissolved. Add the shredded cabbage, carrot, and red onion. Toss to coat. Cover and refrigerate for at least 30 minutes (can be made ahead of time).

2. Make the chipotle crema: In a small bowl, mix sour cream, mayo, chipotle, lime juice, and salt. Taste and adjust heat or acidity as desired. Set aside. 

3. Prepare the scrapple: Cut the scrapple into slices or small cubes (1/2 inch thick). Heat oil or butter in a skillet over medium heat. 

Fry the scrapple until crispy and golden brown on all sides. Drain on paper towels.

4. Warm the tortillas: Quickly toast them on a dry skillet or wrap in foil and heat in the oven. 

5. Assemble the tacos: Place crispy scrapple pieces on each tortilla.

Top with pickled slaw, drizzle with chipotle crema, and garnish with fresh cilantro. Serve with lime wedges on the side. 

Serving Size: About 4 tacos serves 2 people.