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
Scale
- 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