Brussels Sprouts Tacos

This taco takes Mexican fare to a new level
Contributor
Taco

Butter Restaurant

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. 

4
Servings
658
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
49g
70%
Saturated Fat
24g
100%
Cholesterol
63mg
21%
Carbohydrate, by difference
33g
25%
Protein
21g
46%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
88mg
9%
Choline, total
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
3µg
0%
Folate, total
46µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
73mg
10%
Selenium, Se
3µg
5%
Sodium, Na
1143mg
76%
Water
19g
1%
Zinc, Zn
1mg
13%

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.