Grilled Bratwurst Tacos

Here is a delicious collision of two comfort foods: the juicy, snappy bratwurst of a German beer garden, tucked into a warm tortilla like a taco. Grilled until charred and served with a crisp, tangy slaw and bright garnishes, it is everything you love about both worlds in one handheld bite. It is casual, unexpected, and exactly the kind of thing that makes a backyard cookout memorable.

The Charred Vegetables & Slaw

High heat is the throughline. Char the summer vegetables hard on the grill until their edges blacken and their flavors concentrate, and build a crisp, tangy slaw that will bring crunch and brightness to cut the richness of the sausage. The contrast is the whole idea — smoky, juicy brat against cool, sharp slaw — so make the slaw zippy and keep the vegetables just short of soft, with plenty of char.

Grilling the Brats & Building the Tacos

Grill the bratwurst over medium heat until deeply browned and snappy, turning them so they color evenly without splitting — you want that juicy interior intact. Warm and lightly char the tortillas on the grill, slice the sausages on the bias, and build: brat, slaw, charred vegetables, and whatever garnishes you love. The warm tortilla, the snappy sausage, and the crisp slaw make each taco a perfect two or three bites.

Jorj Morgan

Grilled Bratwurst Tacos

Savor the unexpected delight of deeply charred, butterflied bratwurst nestled in warm tortillas, generously topped with blistered vegetables and a zesty vinegar slaw. A vibrant shower of cilantro, fresh lime, and a drizzle of sharp mustard complete this utterly compelling, reinvented classic.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 tacos

Course: Main Course, Dinner Party

Ingredients Method

Ingredients

  

The Harvest Vegetables & Slaw

• 2 red bell peppers seeded and cut into quarters
• 1 large red onion peeled and sliced into thick ½-inch rounds
• 1 small head Napa cabbage cut into quarters (core intact to hold leaves together)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 2 tablespoons white wine vinegar for the cabbage

The Protein & Tortillas

• 8 3-ounce premium bratwurst sausages (or high-quality artisanal hot dogs)
• 8 flour tortillas 6 to 8-inch size

The Garnishes

• 2 tablespoons fresh cilantro roughly chopped
• Fresh lime wedges
• High-quality yellow or Dijon mustard optional, for serving

Method

 

The High-Heat Vegetable Char

1. Heat an outdoor grill or a heavy cast-iron grill pan over medium-high heat until heavily smoking.
2. Brush both sides of the quartered red bell peppers, thick red onion slices, and Napa cabbage wedges generously with 2 tablespoons of the olive oil. Season evenly with the kosher salt and coarse black pepper.
3. Place the vegetables directly onto the hot grates. Grill undisturbed until deep, dark char marks form on the edges, while the centers just begin to soften, about 3 to 5 minutes total. (Do not overcook; the vegetables must keep their crunch to act as the taco filling).
4. Transfer the grilled vegetables to a clean prep board. Immediately drizzle the warm, charred Napa cabbage with the 2 tablespoons of white wine vinegar. (This acidic hit mimics the sharp tang of sauerkraut).

The Protein Sear

1. Using a sharp chef's knife, slice the raw bratwursts entirely in half lengthwise so they lay flat.
2. Brush both sides of the split brats with the remaining 1 tablespoon of olive oil.
3. Lay the split sausages cut-side down onto the hot grill grates. Sear aggressively until a deep, caramelized crust forms and the meat is cooked through, about 3 to 5 minutes per side. Transfer to a holding platter.

The Tortilla Toast & Assembly

1. Briefly lay the flour tortillas directly onto the hot grill grates to toast and soften, turning them after just 10 to 15 seconds so they do not become brittle.
2. To assemble, slice the grilled onions and bell peppers into thin strips. Slice the vinegar-splashed cabbage into thin wedges.
3. Place a warm tortilla on a plate. Lay one heavily charred bratwurst half directly down the center. Top the meat heavily with the sliced vegetables and cabbage.
4. Garnish with a shower of fresh cilantro, a heavy squeeze of fresh lime juice, and a sharp drizzle of mustard before serving immediately.