Brussels Sprouts Tacos
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
4.7 out of 5 stars
(38)
Ingredients
4-8 servings
- 16 ounces brussels sprouts, shredded
- 1 tablespoon taco seasoning
- Salt and olive oil
- 8 ounces frozen corn
- 1 jalapeño, minced
- Lime juice, salt, and olive oil
- 1 packed cup each cilantro and parsley
- 1/4 cup each water and olive oil
- 1/4 cup cashews or sunflower seeds
- 1 clove garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- Red onion for pickling (see notes!)
- Tortillas
- Black beans
- Corn
- Avocado
- Cotija cheese
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Preparation
Step 1
Red Onions: Optional, but yum. Start on these first – see notes.
Step 2
Chimichurri: Hit up the food processor or blender and pulse it all together until smooth. Like we do.
Step 3
Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
Step 4
Corn: Saute the corn and jalapeño with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, for a few minutes to get that roasty, charred thing going on.
Step 5
Tacos: Assemble and devour!
Step 6
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Chef's notes
Shredding the brussels:
You can buy them shredded (fast and easy) or you can shred/thinly slice them yourself with a mandoline (superior texture). I’ve done it both ways!
Leftovers:
Each element will keep for a few days in the fridge, so you’re all set!
Pickled red onions:
In a jar, combine half a thinly sliced red onion, 1/2 cup rice vinegar, and a pinch of salt and sugar. Add water to cover if needed. Set aside while you’re prepping and they’ll be good to go in about an hour. These will keep for a while, but I think they’re best within the first week.
Sauce Alternative:
These would also be great with magic green sauce.
How to make this vegan:
Skip the cotija cheese.
