Introduction
Brussels sprouts tacos offer a delightful twist to the traditional taco experience. By combining the earthy flavors of sautéed Brussels sprouts with a fresh corn mixture and a zesty cilantro chimichurri, these tacos are both nutritious and flavorful. Whether you’re a taco aficionado or just looking to try something new, this recipe is sure to impress.
Ingredients
Brussels sprouts
– 16 ounces Brussels sprouts, shredded
– 1 tablespoon taco seasoning
– Salt
– Olive oil
Corn
– 8 ounces frozen corn
– 1 jalapeño, minced
– Lime juice
– Salt
– Olive oil
Cilantro Chimichurri
– 1 cup fresh cilantro, finely chopped
– 1 cup fresh Italian parsley, finely chopped
– 1 jalapeño, seeds removed and finely chopped
– 4 garlic cloves, minced
– ½ cup olive oil
– 2 tablespoons red wine vinegar
– Juice from 1 lime
– ½ teaspoon sea salt
Additional
– 8 small corn tortillas
– Black beans, drained and rinsed
– Pickled red onions
– Cotija cheese
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Yield
Serves 4
Directions
1. Prepare the Cilantro Chimichurri:
– In a food processor, combine fresh cilantro, Italian parsley, jalapeño, garlic cloves, red wine vinegar, lime juice, and sea salt. Pulse until finely chopped.
– Slowly add olive oil while processing until the mixture is well combined.
2. Cook the Brussels Sprouts:
– Heat a large skillet over medium-high heat and add a drizzle of olive oil.
– Add the shredded Brussels sprouts, taco seasoning, and a pinch of salt. Sauté for about 10 minutes until the sprouts are tender and slightly crispy.
3. Prepare the Corn Mixture:
– In a separate skillet, heat a drizzle of olive oil over medium-high heat.
– Add the frozen corn and minced jalapeño. Sauté for about 5 minutes until the corn is slightly charred.
– Squeeze fresh lime juice over the mixture and season with salt to taste.
4. Warm the Tortillas:
– Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
5. Assemble the Tacos:
– Place a portion of the sautéed Brussels sprouts onto each tortilla.
– Add a spoonful of the corn and jalapeño mixture.
– Top with black beans, pickled red onions, and a drizzle of cilantro chimichurri.
– Sprinkle with cotija cheese.
6. Serve:
– Serve the assembled tacos immediately and enjoy.
Detailed Directions and Instructions
Prepare the Cilantro Chimichurri:
In a food processor, combine fresh cilantro, Italian parsley, jalapeño, garlic cloves, red wine vinegar, lime juice, and sea salt. Pulse until finely chopped. Slowly add olive oil while processing until the mixture is well combined.
Cook the Brussels Sprouts:
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the shredded brussels sprouts, taco seasoning, and a pinch of salt. Sauté for about 10 minutes until the sprouts are tender and slightly crispy.
Prepare the Corn Mixture:
In a separate skillet, heat a drizzle of olive oil over medium-high heat. Add the frozen corn and minced jalapeño. Sauté for about 5 minutes until the corn is slightly charred. Squeeze fresh lime juice over the mixture and season with salt to taste.
Warm the Tortillas:
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
Assemble the Tacos:
Place a portion of the sautéed brussels sprouts onto each tortilla. Add a spoonful of the corn and jalapeño mixture. Top with black beans, pickled red onions, and a drizzle of cilantro chimichurri. Sprinkle with cotija cheese.
Serve:
Serve the assembled tacos immediately and enjoy.
Notes
Ingredient Variations:
Feel free to customize the taco toppings based on your preferences, such as adding avocado, sour cream, or hot sauce.
Storage:
Leftover chimichurri can be stored in an airtight container in the refrigerator for up to a week.
Serving Suggestions:
These tacos pair well with a side of rice or a fresh salad for a complete meal.
Cook techniques
Preparing the Cilantro Chimichurri
Combine fresh herbs, jalapeño, garlic, red wine vinegar, lime juice, and sea salt in a food processor, pulsing until finely chopped. Gradually drizzle in olive oil while processing to achieve a well-combined sauce.
Cooking the Brussels Sprouts
Heat olive oil in a large skillet over medium-high heat. Add shredded brussels sprouts along with taco seasoning and a pinch of salt. Sauté for around 10 minutes until the sprouts are tender and crispy.
Preparing the Corn Mixture
In a separate skillet, heat olive oil over medium-high heat. Sauté frozen corn and minced jalapeño for about 5 minutes until the corn is slightly charred, then add fresh lime juice and season with salt.
Warming the Tortillas
Heat corn tortillas in a dry skillet over medium heat for approximately 30 seconds on each side until they become warm and pliable.
Assembling the Tacos
Layer sautéed brussels sprouts onto each warmed tortilla, top with corn mixture, black beans, pickled red onions, and drizzle with cilantro chimichurri. Finish with a sprinkle of cotija cheese.
FAQ
Can I use fresh brussels sprouts instead of shredded ones?
Yes, you can use whole fresh brussels sprouts; just slice them thinly before sautéing.
How can I make this recipe spicier?
Add more jalapeños to the corn mixture or include hot sauce in the chimichurri.
Can I use flour tortillas instead of corn tortillas?
Absolutely, flour tortillas can be used if preferred.
What can I substitute for cotija cheese?
You can use feta cheese or queso fresco as alternatives to cotija.
Can I make the chimichurri in advance?
Yes, chimichurri can be prepared ahead of time and stored in the refrigerator for a few days.
Conclusion
This Brussels Sprouts Taco recipe offers a delicious and nutritious twist on traditional tacos. The combination of sautéed brussels sprouts, charred corn, and refreshing cilantro chimichurri creates a delightful flavor profile that is sure to satisfy your cravings. Whether you’re looking for a vegetarian option or simply want to add more greens to your meal, these tacos are a fantastic choice.
Spicy Cauliflower Tacos
Replace brussels sprouts with roasted cauliflower. Season with similar spices and top with cilantro chimichurri for a spicy kick.
Sweet Potato and Black Bean Tacos
Swap out the brussels sprouts for roasted sweet potatoes and combine with black beans and corn for a hearty filling.
Grilled Chicken Tacos
Add grilled chicken strips seasoned with taco spices to the brussels sprouts for added protein and depth of flavor.
Fish Tacos with Lime Slaw
Use grilled or fried fish with a creamy lime slaw instead of brussels sprouts for a lighter seafood option.
Mushroom and Spinach Tacos
Sauté mushrooms and spinach together with taco seasoning for an earthy and savory filling perfect for taco night.
Quinoa and Avocado Tacos
Incorporate cooked quinoa and avocado slices with your brussels sprouts filling for added texture and creaminess.
