Vegan Brussels Sprout Tacos
These vegan Brussels sprout tacos are simple but mighty. They're speedy enough to prepare for a flavorful weeknight meal and yet special enough to bust out for fancier affairs. Friends, meet the tacos that do it all...
Servings: 10 tacos
Ingredients
Brussels Sprout Filling
- 1 tablespoon olive oil
- 20 ounces Brussels sprouts, shredded*
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- Sea salt, to taste
Sriracha-Lime Mayo
- ½ cup vegan mayonnaise
- 1 to 2 tablespoons Sriracha, to taste
- ½ tablespoon fresh lime juice or to taste
Tacos + Toppings
- Pickled red onions**
- 8 to 12 small tortillas, warmed through in a skillet until soft and pliable
- 1 ripe avocado, pitted, peeled, and sliced or diced
- Fresh cilantro leaves
- 1 jalapeño pepper, stemmed and sliced (optional)
Instructions
To Prepare
- Prepare the pickled red onions* ahead of time. They need at least 4 hours to pickle but preferably overnight.
- For the Brussels Sprout Filling
- Once you've shredded the Brussels sprouts and minced the garlic, heat the olive oil in a large sauté pan over medium-high heat for just a minute.
- Add the shredded Brussels sprouts, garlic, chili powder, paprika, and a pinch or two of salt.
- Sauté for 5 to 10 minutes, or until softened to desired texture (I like a bit of bite left in mine), stirring every minute or two.
- Taste and add more sea salt, if desired.
- For the Sriracha-Lime Mayo
- Meanwhile, in a medium mixing bowl or jar, whisk together the mayo, Sriracha, and lime juice.
- Keep refrigerated until ready to serve.
For the Tacos + Toppings
- Meanwhile, prepare the tortillas, avocado, and cilantro.
To Assemble
- Spoon a bit of Brussels sprout filling into each tortilla.
- Generously drizzle sauce/mayo.
- Top with avocado, pickled onions, and cilantro.
- Serve immediately.
Notes
*Our grocery store carries pre-shredded Brussels sprouts. I recommend checking to see if yours does, too. It'll save you at least 10 minutes of shredding time! If you have to shred yourself, you can quicken the process by using a food processor fitted with the shredding blade.
**To make the pickled red onions: Fill one medium jar with thinly sliced red onion. Fill about two-thirds of the way full with white vinegar. Fill the remaining one-third with filtered water. Add a generous pinch of sea salt, secure lid, shake, and refrigerate for at least four hours but preferably overnight. Serve and refrigerate leftovers.