Savory sautéed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. Yes.
Brussels Sprouts Tacos
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These were spectacular!!! I love an all veggie meal, but my husband was skeptical. He devoured them and said they’re on the menu for next week too!
Nic
Brussels sprouts tacos, coming in hot.
And I mean h-o-t.
Not, like, literally hot, but more like just NEW THING and EXCITING and ONCE THEY TOUCH YOUR LIPS YOU’LL BE ADDICTED kind of hot.
Brussels sprouts tacos are officially the most weirdly delicious way we could ever kick off Sugar Free January.
We’ve got sautéed seasoned brussels sprout shreds, a roasty corn and jalapeño mix, black beans and pickled red onion if you are feeling extra, all tucked into a charred tortilla and top with a generous drench of lively cilantro chimichurri and a sprinkle of cotija cheese because COTIJA CHEESE. And suddenly your life just got <—- this much —-> happier.
They are so bright and cheery, clean-eating friendly, so savory and satisfying… I can hardly stand it.
So before we get too far (aka before I lose you forever for putting brussels in tacos), I need you to know a few things.
First: The brussels sprouts are SHREDDED, okay?
Hopefully you picked up on that from the pictures. We are not talking about massive chunks of brussels sprouts here. These brussels sprouts tacos contain brussels that are so nicely textured that one might argue that they almost – *almost* – resemble a sort of shredded meat texture. I know, I know. It’s so wrong that it’s right.
Secondly, yes, there are quite a few elements at play here.
- Brussels sprouts
- Roasted corn / jalapeño mix
- Cilantro chimichurri
- Pickled red onions
And even though I’m mostly a minimalist when it comes to cooking – as in, don’t have time to make more than one thing per recipe – I really, really enjoyed all of these elements together and I’m going to encourage you to go the extra mile (er, 10 minutes?) to make these brussels tacos realize their full potential.
Blend up that sauce, cut up those jalapenos, take the extra five minutes to prep those pickled onions.
Thirdly, these are incredibly versatile.
Use brussels as the base, use the sauce as the crown jewel. Then just load em up with whatever else you got.
I have been meaning to sneak some roasted mushrooms in there one of these days. Could someone try that for me and report back?
I promised you that we would eat really, really well this month.
So far, so good.
This genius concept came into my brain by way of the Chloe Flavor cookbook which is a super vibrant vegan cookbook that I have devoured – literally and figuratively – over the last few months. Highly recommend for vegan food lovers!
Link above is an affiliate link!
Watch How To Make Our Brussels Sprouts Tacos:
Brussels Sprouts Tacos
- Total Time: 45 minutes
- Yield: 4 servings (8 small-ish tacos) 1x
Description
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.
Ingredients
Scale
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Mexican
Keywords: brussels sprout tacos, vegan tacos, vegetable tacos
One More Thing!
This recipe is part of our best healthy vegan recipes page. Check it out!
Filed Under: All Recipes Avocado Dairy-Free Healthy Jalapeño Legume Recipes Sugar Free January Sugar-Free Tacos Vegetarian Winter
December 31, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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This is on the list for later this week! I have everything except the cheese — and cannot wait to try them!
Hope you enjoy them, Cathie! 🙂
My mind is blown! This is so oddly interesting.
I LOVE that your chimi doesn’t have a million ingredients – also it just sounds amazing. Obsessed with this idea, and thinking that it would make a fab Taco Tuesday meal <3
Do you think the pickled red onions would turn out okay without adding the pinch of sugar? Looking for sugar-free january recipes! 🙂
Yep! Might be a little tangier, but it’ll work. 🙂
these look so delicious!!!
https://alexagmarsh.blogspot.com
Boy… you guys are really reaching…
I’m curious — did you actually make the recipe??
These were actually super amazing. No lie. No reach.
I have never tried Brussels sprouts tacos before, but they look delicious! I love your photos!! 🙂 Great work as usual, Lindsay!
This has definitely peeked my interest! Gotta try this!
Ok, general taco question… I’m really picky with taco shells and almost never like store bought corn tortillas. Do you guys have a favorite?
Also, your Burritos are often HUGE, where do you get those mondo tortillas?
This is a good one. And a good selection for vegetarians as well 🙂
Wow, I never thought of brussels sprouts tacos- gonna have to make these babies, they look and sound amazing 🙂
I love this blog so much but this is the exact recipe from Chloe Coscarelli’s Flavor cookbook except you recommend cheese and she doesn’t bc it’s vegan…I feel like she should be mentioned since its her recipe..like exactly her recipe…
She did mention Chloe, read again please above the recipe.
I missed that part still not different though…adding cheese doesn’t make it your own recipe
These were amazing. Made them with mushrooms too and I loved them. Super creative and flavorful. Loved the chimichurri sauce so much and happy to have leftover for other dishes this week. Good stuff!
Glad to hear it, Diane!
I’m curious, if this is a no sugar recipe, what type of tortillas are you using? Thanks!!
We use corn tortillas!
I swear you are like my own personal mindreader. I’m doing a challenge to go (more or less) vegan in January this year, and have been hoarding flavorful looking vegan recipes to try. Going to make these this weekend, and I just ordered the cookbook you linked!
Yay! Glad to hear it!
Ok. Made these New Year’s Eve. Phenomenal. Whoa. Soooo good. Thanks for posting.
Glad you enjoyed them, Julie!
Do you have a taco seasoning recipe you make from scratch or one you recommend buying?
We made these on New Years and they were so good! Was skeptical of the Brussels sprouts at first, but combining them with the corn and the sauce…compliment each other so well. Happy plates all around. Thanks for the recipe!
This is on the list for later this week
These were spectacular!!! I love an all veggie meal, but my husband was skeptical. He devoured them and said they’re on the menu for next week too!
Made this for dinner tonight and it was amazing!! We didn’t make the chimichuri, or use the cheese, but it’s still a stellar recipe!
The brussels sprouts were a great change of pace from typical meat-free substitutes. Great job POY!
Made these today, they were delicious! A little labor intensive since I opted to shred the brussel sprouts and make the tortillas. Will definitely make this again with some of the shortcuts you mentioned! Thank you!
Glad you enjoyed it!
This was great but you forgot red onions in the ingredients list. Made my shopping list and started to cook and didn’t have an onion. It was still good without it but thought you might want to edit the recipe to include the red onion and rice vinegar in the ingredients list so that won’t happen to others.
Thanks, Kristin! We’ll add that in. 🙂
I had high hopes for this, and even though I did enjoy it, my brussel sprouts had a bitter tinge to it. My husband was less than impressed. Do you think I did something wrong?
Made these last night – they are my new favorite! I did the corn in a cast iron pan, which gave it a lovely char.
Awesome! Glad you liked it!