Brussels sprouts tacos, coming in hot.
And I mean h-o-t.
Not, like, literally hot, but more like just NEW THING and EXCITING and ONCE THEY TOUCH YOUR LIPS YOU’LL BE ADDICTED kind of hot.
Brussels sprouts tacos are officially the most weirdly delicious way we could ever kick off Sugar Free January.
We’ve got sauteed seasoned brussels sprout shreds, a roasty corn and jalapeno mix, black beans and pickled red onion if you are feeling extra, all tucked into a charred tortilla and top with a generous drench of lively cilantro chimichurri and a sprinkle of cotija cheese because COTIJA CHEESE. And suddenly your life just got <—- this much —-> happier.
They are so bright and cheery, clean-eating friendly, so savory and satisfying… I can hardly stand it.
So before we get too far (aka before I lose you forever for putting brussels in tacos), I need you to know a few things.
First: The brussels sprouts are SHREDDED, okay?
Hopefully you picked up on that from the pictures. We are not talking about massive chunks of brussels sprouts here. These brussels sprouts tacos contain brussels that are so nicely textured that one might argue that they almost – *almost* – resemble a sort of shredded meat texture. I know, I know. It’s so wrong that it’s right.
Secondly, yes, there are quite a few elements at play here.
- Brussels sprouts
- Roasted corn / jalapeno mix
- Cilantro chimichurri
- Pickled red onions
And even though I’m mostly a minimalist when it comes to cooking – as in, don’t have time to make more than one thing per recipe – I really, really enjoyed all of these elements together and I’m going to encourage you to go the extra mile (er, 10 mintues?) to make these brussels tacos realize their full potential.
Blend up that sauce, cut up those jalapenos, take the extra five minutes to prep those pickled onions.
Thirdly, these are incredibly versatile.
Use brussels as the base, use the sauce as the crown jewel. Then just load em up with whatever else you got.
I have been meaning to sneak some roasted mushrooms in there one of these days. Could someone try that for me and report back?
I promised you that we would eat really, really well this month.
So far, so good.
This genius concept came into my brain by way of the Chloe Flavor cookbook which is a super vibrant vegan cookbook that I have devoured – literally and figuratively – over the last few months. Highly recommend for vegan food lovers!
Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. Yes.
- 16 ounces brussels sprouts, shredded
- 1 tablespoon taco seasoning
- salt and olive oil
- 8 ounces frozen corn
- 1 jalapeno, 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
- tortillas, black beans, corn, avocado, cotija cheese
- Red Onions: Optional, but yum. Start on these first – see notes.
- Chimichurri: Hit up the food processor or blender and pulse it all together until smooth. Like we do.
- Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
- Corn: Saute the corn and jalapeno 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.
- Tacos: Assemble and devour!
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 cotjia cheese.