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In a small saucepan, heat oil and fry corn tortillas over medium heat for 1–2 minutes.
Lay corn tortilla chips on a paper towel. Season and set aside.
In a bowl, combine avocado, sour cream, cilantro, and lime zest and juice.
Season and mash. Set aside.
In a grill pan, cook sausages for 3–4 minutes on each side over medium- high heat.
Grill submarine buns for 1 minute on each side.
Place a sausage in each bun.
Garnish with avocado mix and diced tomatoes.
Serve with corn tortilla chips.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.