Brussels Sprouts Tacos

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

Instructions:

  • Red Onions: Optional, but yum. Start on these first – see notes.

  • Chimichurri: Hit up the food processor or blender and pulse it all together until smooth. Like we do.

  • Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.

  • Corn: 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.

  • Tacos: Assemble and devour!

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, combine half 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.