Brussels Sprouts Tacos
Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. Yes. Inspired by the Chloe Flavor cookbook.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
4 servings
- 16 ounces brussels sprouts, shredded
- 1 tablespoon taco seasoning
- salt and olive oil
- 8 ounces frozen corn
- 1 jalapeño, minced
- 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
- 1 clove garlic
- 1/2 teaspoon salt
- juice of 2 limes
- red onion for pickling (see notes!)
- tortillas, black beans, corn, avocado, cotija cheese
Steps
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Optional, but yum. Start on these first – see notes.
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Hit up the food processor or blender and pulse it all together until smooth. Like we do.
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Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
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Saute the corn and jalapeño with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, for a few minutes to get that roasty, charred thing going on.
-
Assemble and devour!
Nutrition Facts (per serving)
Macronutrients
Calories37719% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 5.574
Per Serving
Rp 1.394/serving
🏠 Save ~Rp 11.148 compared to buying!
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| brussels sprouts | 16 ounces | - | - |
| taco seasoning | 1 tablespoon | - | - |
| salt and olive oil | - | - | - |
| frozen corn | 8 ounces | - | - |
| jalapeño | 1 | - | - |
| lime juice | - | - | - |
| packed cup each cilantro and parsley | 1 | Rp 35.000/kg | Rp 3.500 |
| each water and olive oil | 0.25 cup | Rp 35.000/kg | Rp 2.074 |
| cashews or sunflower seeds | 0.25 cup | - | - |
| garlic | 1 clove | - | - |
| salt | 0.5 teaspoon | - | - |
| juice of 2 limes | 2 l | - | - |
| red onion for pickling | - | - | - |
| tortillas | - | - | - |
*Estimated market prices, may vary by region
Source: Pinch of Yum
by Lindsay Ostrom
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