Brussels Sprouts Tacos

Name: Brussels Sprouts Tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Brussels Sprouts:; 16 ounces brussels sprouts, shredded; 1 tablespoon taco seasoning; salt and olive oil; Corn:; 8 ounces frozen corn; 1 jalapeño, minced; lime juice, salt, and olive oil; Cilantro Chimichurri:; 1 packed cup each cilantro and parsley; 1/4 cup each water and olive oil; 1/4 cup cashews or sunflower seeds; 1 clove garlic; 1/2 teaspoon salt; juice of 2 limes; Other Add-Ins:; red onion for pickling (see notes!); tortillas, black beans, corn, avocado, cotija cheese

Prep 30m

Cook 15m

Total 45m

Brussels Sprout Tacos

Vegan Tacos

Vegetable Tacos

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Ingredients

(Servings: 4)

16 ounces brussels sprouts, shredded

1 tablespoon taco seasoning

8 ounces frozen corn

lime juice, salt, and olive oil

1 packed cup each cilantro and parsley

1/4 cup each water and olive oil

1/4 cup cashews or sunflower seeds

red onion for pickling (see notes!)

tortillas, black beans, corn, avocado, cotija cheese

Nutrition Facts

Calories

345kcal

17%
Fat

15g

23%
Saturated Fat

2g

10%
Carbohydrates

40g

13%
Fiber

8g

32%
Sugar

7g

14%
Protein

12g

24%
Cholesterol

0mg

0%
Sodium

450mg

18%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Shredding the brussels:You can buy them shredded (fast and easy) or you can shred/thinly slice them yourself with a mandoline (superior texture). I’ve done it both ways!

Leftovers:Each element will keep for a few days in the fridge, so you’re all set!

Pickled red onions: In a jar, combinehalf a thinly sliced red onion, 1/2 cup rice vinegar, and a pinch of salt and sugar. Add water to cover if needed. Set aside while you’re prepping and they’ll be good to go in about an hour. These will keep for a while, but I think they’re best within the first week.

Sauce Alternative:These would also be great with magic green sauce.

How to make this vegan:Skip the cotjia cheese.

Brussels Sprouts Tacos

Ingredients