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 OstromIngredients
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
Optional, but yum. Start on these first – see notes.
Hit up the food processor or blender and pulse it all together until smooth. Like we do.
Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
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
Macronutrients
Calories377
Source: Pinch of Yum by Lindsay Ostrom
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