Cut the Kielbasa into two pieces and score the top of each piece. Quarter the red onion leaving the root base intact. Slice the red peppers into thirds and remove the core and seeds.
Add the veggies to a half pan, drizzle with olive, and sprinkle kosher salt and pepper. Lightly mix the veggies to coat.
Make the Vinaigrette
Finely chop the cilantro and add to a medium-sized squeeze bottle. Add the olive oil, lime juice, honey, garlic, coriander, and oregano, and mix well. Season with kosher salt and pepper. Set aside.
Grill the Veggies, Kielbasa, and Corn Tortillas
Heat the grill and when ready, add the veggies. Grill until the veggies are cooked and nicely charred. If your grill is large enough, add the Kielbasa at the same time. The scallions will cook for about 2-3 minutes. Pull them off the grill when done. Pull the veggies and Kielbasa when done. Let cool for about 2-3 minutes or until they a cool enough to touch and not burn your hands.
Slice the Kielbasa, scallions, red onion, and red peppers into bite-sized pieces and add to a large mixing bowl. Add about 2 tablespoons of the vinaigrette and gently mix to combine.
Add the corn tortillas to the grill to heat up and add some char. They will not take long so keep an eye on them.
Serve and Enjoy!
Fill a corn tortilla with the sausage and veggie mixture. Top with additional vinaigrette, Cholula sauce, and sour cream if desired. You can also add guacamole, avocado, or any of your favorite taco toppings. Enjoy!