Brussel Sprout Tacos

You might be reading this and thinking … “Really? Brussel sprouts?” But let me tell you… you won’t regret trying these!

I first tried Brussel sprout tacos at a local restaurant and loved them so much, I decided to try my hand at replicating the dish. The following is my version.

There are several elements to this dish. I suggest doing the avocado spread first so that’s out of the way. The rest can be prepared while the Brussel sprouts are roasting.

Ways to make these your own

After much experimentation, I opted to create an ‘avocado spread’ instead of guacamole for these, only using salt, pepper, and lime for flavor. If you have extra guacamole lying around, or think these would taste better with it, who am I to stop you?

Like all tacos, the world is your oyster when it comes to your toppings. While taste testing, my family and I preferred what is listed below: cilantro, hot sauce, sour cream, and a squeeze of lime. That list is by no means finite. Have fun with it and make the dish speak to your taste preferences.

I opted for caramelized red onions in this. If pickled onions are your thing, try them out!

If you don’t have avocado oil, or just don’t care to use it, olive or vegetable oil will do just as well.

Ingredients

Avocado Mousse:

  • 2 ripe avocados

  • Juice of one lime (or about 2 tbsp)

  • 1/2 tsp kosher salt

  • dash of black pepper

Brussel sprout tacos:

  • 2 lbs Brussel sprouts, halved

  • avocado oil

  • kosher salt

  • one large or two medium-sized red onions, sliced

  • corn tortillas

Toppings (optional):

  • cilantro

  • hot sauce

  • sour cream

  • extra lime juice

  • cotija cheese

Directions:

Start by making the avocado spread. (You can also do this several hours beforehand and store in the fridge until you’re ready to cook.) Take your avocados and mash them with a spoon until in a bowl. Add the lime, salt, and pepper and stir to combine. Set aside.

Heat your oven to 425 degrees. Place your Brussel sprouts in a bowl. Lather with a generous amount of avocado oil (1 - 1 1/2 tbsp), 1 tsp kosher salt, and a dash of black pepper. Stir to combine. Then place on a baking sheet, putting the Brussel sprouts face down. Roast for about 30 minutes or until browned and thoroughly cooked through, stirring them halfway through roasting.

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In the meantime, heat one tbsp of avocado oil in a medium sized pan over medium heat. When shimmering, add your red onions. Cook until caramelized, about 20 - 25 minutes, stirring frequently.

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While both your Brussel sprouts and onions are cooking, heat your corn tortillas one by one in a pan over medium heat for 30 seconds to 1 minute, just long enough that’s it’s warm and slightly toasted. Keep warm with aluminum foil so they retain their heat before it’s time to serve. I also like to have my other sides out and ready for serving.

When you’re ready to serve, take a corn tortilla and spread it with some of the avocado spread. You can use as much or as little as you like.

Next, add your Brussel sprouts, caramelized onions, and anything else you like: sour cream, cotija cheese, radishes, cilantro, hot sauce. Once you have all of your tacos compiled the way you like them, squeeze a little lime on top of everything.

Enjoy!