Ilocos Longganisa Tacos

Cook Ilocos longganisa until slightly crisp; drain and set aside. Heat oil in a pan and sauté red onion until fragrant.

Add carrots and bean sprouts; cook for 3 minutes. Add 100 grams grated green papaya; continue sautéing until all vegetables are cooked, about 3 more minutes. Set aside.

Cook the egg and slice into thin strips.

Assemble the tacos: Fill 4 taco shells (heated) with longganisa, vegetable mixture, and egg strips. Sprinkle crushed chicharon on top, if desired. Serve with sukang Iloko on the side.