Brussels Sprouts Tacos are a bold and flavorful twist on traditional tacos, featuring crispy roasted Brussels sprouts tucked into warm tortillas and topped with fresh, zesty garnishes. This plant-based meal is vibrant, satisfying, and perfect for meatless taco nights.
Why You’ll Love This Recipe
- Crispy, caramelized Brussels sprouts offer a rich, satisfying bite
- Quick and simple to prepare, ideal for busy weeknights
- Fully customizable with a variety of toppings and sauces
- Naturally vegetarian and easy to make vegan or gluten-free
- A creative way to enjoy Brussels sprouts that even skeptics will love
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brussels sprouts, halved or shredded
olive oil
salt and pepper
corn or flour tortillas
pickled red onions
avocado slices
fresh cilantro
optional: feta or cotija cheese, jalapeño, lime wedges
Directions
- Prepare Brussels Sprouts: Trim and halve or shred Brussels sprouts. Toss with olive oil, salt, and pepper.
- Roast or Sauté: Roast at 400°F for 20–25 minutes until crisp and browned, or sauté in a skillet over medium-high heat for 8–10 minutes.
- Warm Tortillas: Heat tortillas in a dry skillet or microwave until soft.
- Assemble Tacos: Add roasted Brussels sprouts to tortillas. Top with pickled onions, avocado, cilantro, and any extras like cheese or hot sauce.
- Serve: Garnish with lime wedges and serve warm.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
- Add black beans or grilled tofu for extra protein
- Use a spicy chipotle mayo or tahini drizzle for a flavorful kick
- Swap in red cabbage or kale for added greens
- Try with sweet potatoes or roasted corn for variety
- Make it vegan by omitting cheese or using a plant-based version
Storage/Reheating
Storage: Keep roasted Brussels sprouts and tortillas separate in airtight containers for up to 3 days.
Reheating: Reheat sprouts in a skillet or oven until warm and crisp. Warm tortillas just before assembling.
FAQs
Can I use frozen Brussels sprouts?
Yes, thaw and dry them thoroughly before roasting to avoid sogginess.
How do I get Brussels sprouts crispy?
Ensure they’re dry before roasting and give them space on the pan.
What sauces go well with these tacos?
Chipotle aioli, garlic tahini sauce, or avocado crema are great options.
Are these tacos vegan?
They can be if you omit cheese or use a vegan substitute.
Can I prepare the Brussels sprouts in advance?
Yes, store cooked sprouts in the fridge and reheat before serving.
How do I make them spicier?
Add sliced jalapeños, hot sauce, or a sprinkle of chili powder.
What tortillas are best?
Corn for gluten-free or flour for a softer texture—either works.
Can I grill the Brussels sprouts?
Yes, use a grill pan or skewer them to add a smoky flavor.
What side dishes pair well with these tacos?
Mexican rice, guacamole, or a fresh salad make excellent sides.
Can I freeze the Brussels sprouts?
They’re best fresh, but you can freeze cooked sprouts for up to a month.
Conclusion
Brussels Sprouts Tacos are a creative, wholesome alternative to traditional tacos, offering bold flavors and satisfying textures in every bite. With endless ways to customize and enjoy them, these tacos are sure to become a favorite on your dinner rotation.
Print
Brussels Sprouts Tacos
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8 tacos) 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Brussels Sprouts Tacos are a vibrant and flavorful vegetarian option, featuring sautéed shredded Brussels sprouts, roasted corn, black beans, and a zesty cilantro chimichurri, all wrapped in warm tortillas and topped with pickled red onions and cotija cheese.
Ingredients
- 16 ounces Brussels sprouts, shredded
- 1 tablespoon taco seasoning
- Salt and olive oil, to taste
- 8 ounces frozen corn
- 1 jalapeño, minced
- Juice of 1 lime
- 1 packed cup fresh cilantro
- 1 packed cup fresh parsley
- 1/4 cup water
- 1/4 cup olive oil
- 1/4 cup cashews or sunflower seeds
- 1 clove garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- 1/2 red onion, thinly sliced
- 1/2 cup rice vinegar
- Pinch of sugar
- 8 small tortillas
- 1 (15-ounce) can black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup cotija cheese, crumbled
Instructions
- Pickled Red Onions: In a jar, combine thinly sliced red onion, rice vinegar, a pinch of salt, and a pinch of sugar. Add water to cover if needed. Set aside for at least 1 hour.
- Cilantro Chimichurri: In a blender or food processor, combine cilantro, parsley, water, olive oil, cashews or sunflower seeds, garlic, salt, and lime juice. Blend until smooth.
- Brussels Sprouts: In a large skillet over medium heat, sauté shredded Brussels sprouts with olive oil, taco seasoning, and salt until softened and slightly crispy, about 5-7 minutes.
- Corn Mixture: In a separate skillet, sauté frozen corn and minced jalapeño with olive oil, lime juice, and salt until corn is roasted and slightly charred, about 5 minutes.
- Assemble Tacos: Warm tortillas. Fill each with sautéed Brussels sprouts, roasted corn mixture, black beans, and sliced avocado. Drizzle with cilantro chimichurri, top with pickled red onions and crumbled cotija cheese. Serve immediately.
Notes
- For a vegan version, omit the cotija cheese or substitute with a plant-based alternative.
- Pre-shredded Brussels sprouts can save time; otherwise, use a mandoline or sharp knife.
- Leftover components can be stored separately in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg