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Brussels Sprouts Tacos

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Prep Time
30m
Cook Time
15m
Total Time
45m
This flavorful Brussels Sprouts Tacos recipe features shredded brussels sprouts seasoned with taco seasoning, along with spicy corn and an herby cilantro chimichurri. Add in pickled red onion, black beans, avocado and cotija cheese for a delicious twist on traditional tacos.
Brussels Sprouts Tacos Image
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Ingredients

Servings: 4
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Brussels Sprouts

Corn

Cilantro Chimichurri

Other Add-ins

Steps

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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.

Nutrition Facts

  • Calories
    417kcal
    20%
  • Fat
    27g
    1%
  • Saturated Fat
    3g
    0%
  • Carbohydrates
    38g
    1%
  • Fiber
    9g
    0%
  • Sugar
    6g
    0%
  • Protein
    10g
    0%
  • Cholesterol
    5mg
    0%
  • Sodium
    381mg
    19%
Percent Daily Values are based on a 2,000 calorie diet.
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