Brussels Sprouts Tacos
Ingredients
The filling
-
16
ounces
brussels sprouts, shredded
-
1
tablespoon
taco seasoning
-
to taste
salt
-
to taste
tablespoons
olive oil
The corn mix
-
8
ounces
frozen corn
-
1
whole
jalapeño, minced
-
to taste
lime juice
-
to taste
salt
-
to taste
tablespoons
olive oil
The cilantro chimichurri
-
1
cup
cilantro, packed
-
1
cup
parsley, packed
-
¼
cup
water
-
¼
cup
olive oil
-
¼
cup
cashews or sunflower seeds
-
1
clove
garlic
-
½
teaspoon
salt
-
2
whole
limes, juiced
Other add-ins
-
1
whole
red onion for pickling
-
to taste
tortillas
-
to taste
black beans
-
to taste
corn
-
to taste
avocado
-
to taste
cotija cheese
Instructions
- Start by pickling the red onions if desired.
- Blend the cilantro chimichurri ingredients in a food processor or blender until smooth.
- Sauté the shredded brussels sprouts with taco seasoning, olive oil, and salt until softened.
- Sauté the corn and minced jalapeño with olive oil, salt, and lime juice, allowing it to char slightly.
- Assemble the tacos with the brussels sprouts, corn mix, and other add-ins, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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