6 ratings

Brussels Sprouts Tacos

This taco takes Mexican fare to a new level

Everyone loves a good taco — it’s filled with meat, cheese, and delicious spices. This taco takes Mexican fare to a new level with Brussels sprout tacos. Roasted Brussels sprouts, topped with salsa, slivered almonds, and cheese makes a delightful taco you need to try. 


  • 1 Cup applewood smoked wood chips
  • 8 plum tomatoes, halved
  • 4 Tablespoons extra virgin olive oil
  • 4 sprigs of thyme
  • 4 Tablespoons superfine sugar
  • 3 Tablespoons salt
  • 1/2 Cup unsalted slivered almonds
  • Olive oil, to coat almonds
  • 3 heads garlic, roasted
  • 2 poblanos, roasted and peeled
  • 5 cloves garlic
  • 1 bunch cilantro
  • 2 Tablespoons ground cumin
  • 1 Tablespoon ground coriander
  • 1 Tablespoon sweet paprika
  • 2 Tablespoons fresh cracked black pepper
  • 4 red bell peppers, roasted and peeled
  • 3 guajillo chilies, toasted, seeds removed
  • 2 ancho chilies, toasted, seeds removed
  • 10-15 Brussels sprouts, thinly sliced
  • Olive oil, to coat brussel sprouts
  • 2 lemons, juiced
  • 12 three-inch corn tortillas
  • Cotija cheese


Preheat the oven to 350 degrees F and in a small mixing bowl soak the wood chips in 1 cup of water for at least 30 minutes.

Split the plum tomatoes in half from core to tip. In a large mixing bowl, toss the halved tomatoes with the olive oil, thyme, sugar, and salt. Place on a baking sheet and roast for 15-20 minutes, or until the outside edge has started to caramelize and the center is tender. Allow to cool at room temperature.

In a very small mixing bowl, toss the slivered almonds with salt and enough olive oil to coat.

Strain the wood chips from the water and wrap in aluminum foil. With a toothpick, poke 30-40 small holes in the top of your aluminum package. Place this at the bottom of a medium (4-6-quart) pot. Turn the heat on high and cover with the pot’s lid. Once the chips have begun to smoke (5-10 minutes), turn the heat to low, place the bowl of nuts right on top of the aluminum package, and cover. Cook for 25-30 minutes or until the nuts have become fragrant, smoky, and have started to brown. Remove the nuts and allow them to cool.

In a blender, combine the roasted garlic, poblano, fresh garlic, cilantro, cumin, coriander, paprika, and pepper. Blend on high, adding just enough room-temperature water the get the mixture to purée. Save in a jar or mixing bowl.

In a food processor, combine the bell peppers, toasted chiles, and roasted tomatoes. With the food processor on, slowly add the vinegar. Save in a jar or mixing bowl.

Heat a large sauté pan. Using a mandolin and holding the core of the Brussels sprouts, slice all the sprouts thinly. Add just enough oil to cover the bottom of the pan and add the Brussels sprouts. Sauté until slightly tender (2-3 minutes) then add the roasted garlic mixture and lemon juice. Continue cooking for another 1-2 minutes.

Fill the tortillas with the sautéed sprouts followed by the tomato salsa. To finish, sprinkle with cotija cheese.