This is one of those recipes where the ingredients are surprisingly simple – there’s no magic spice mix, exotic herbs, special vinegars, or complex sauce. But the flavors and textures are unreal. So what’s the secret? I’d say it’s probably the cooking method for the brussels sprouts, which actually happens to be easier than most – no blanching – but which yields an EXTREMELY flavorful result. You’ll be shocked that the only added seasonings are sea salt and chives! Of course, once you have your flavor-packed, browned, crispy brussels, it doesn’t hurt to pile them on top of a corn tortilla, add some toasted pumpkin seeds, a simple crema, a light sprinkle of feta, and a squeeze of lime. The flavors jive so well you’ll want to eat these every day.
I actually created this recipe way back in January, but thought it would be a perfect Cinco de Mayo post. (Yay for planning ahead!) What I didn’t count on, however, was that every time I came across these photos sitting in my Google Drive, I’d want to eat these tacos immediately. So be warned: they are addictive!
A couple notes about the recipe:
-The crema recipe makes more than you’ll need for six tacos. This is because chips exist, and I can never say no to some bonus dipping material or nacho sauce.
-This recipe can easily be made vegan by omitting the feta and using a vegan sour cream. Depending on whether you buy it or make it, and the recipe or brand, you might want to increase the vinegar and spices.
Brussels Sprouts Tacos
- ¼ cup + 2 tablespoons olive oil
- ⅓ cup chopped chives
- 10 ounces brussels sprouts, washed, dried, trimmed, and shredded
- ¼ teaspoon sea salt
- 1 tablespoon toasted pumpkin seeds
- Approx. ¼ cup crumbled feta
- Spiced crema, recipe below
- Lime, for squeezing
- Six corn tortillas
Directions:
Heat the oil in a wide skillet that can more or less fit the brussels sprouts in a single layer. Add the chives; then, after about 30 seconds, add the shredded brussels. Let them sit for at least a minute without stirring, then continue cooking, stirring occasionally, for about five minutes, until browned and crisp. Season with the sea salt.
Heat the tortillas according to your preferred method – I like to heat them briefly in a dry skillet or cast iron pan. To each tortilla, add about a heaping ⅛ cup of the brussels sprouts and a light sprinkle of feta. Drizzle with the crema, scatter with some toasted seeds, and finish with a nice squeeze of lime. Serve immediately.
Spiced Crema
- ¼ cup sour cream (I used lactose-free)
- ¼ teaspoon ground cumin
- ¼ teaspoon hot paprika (or regular paprika + a pinch of cayenne)
- ¼ teaspoon sea salt
- 2 tablespoons water
- 1 teaspoon white wine vinegar
- 1 teaspoon extra-virgin olive oil
- Pinch of oregano
Mix all ingredients together in a small dish or cup.
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