This is going to sound like a weird recipe, guys, but if you (1) like Brussels sprouts and (2) keep an open mind, I promise you’ll be in for a major treat. Tacos are one of my favorite foods, so it’s always fun to try out new and interesting flavor combinations! Tacos are also really easy to throw together and honestly can be quite healthy if you play your cards right. Plus, they’re just fun to make.

By shredding the Brussels sprouts and roasting them down into crunchy bits, you’re creating a delicious base for this unique taco. We topped the Brussels with homemade pickled onions (so easy) and a mixture of sautéed corn/hominy, black beans and a roasted poblano pepper. Finish it off with an avocado sour cream sauce, crumbled queso fresco and fresh cilantro, and prepare for a flavor explosion!

INGREDIENTS

1 1/2 to 2 lb. brussels sprouts, shredded
1-2 T. taco seasoning
1 red onion, sliced thinly
1/2 c. rice vinegar
1 can of fiesta corn or hominy
1 can black beans
1 poblano pepper, roasted
Crumbled queso fresco
Splash of olive oil
Tortillas (we used street taco sized)
Avocado
1/4 cup sour cream
1/4 cup cilantro (+ extra to garnish)
Juice of half a lemon
2 garlic cloves
1/2 teaspoon chili powder
1 t. white wine vinegar
Salt, pepper & sugar, to taste

STEPS

1) Thinly slice the red onion and add it to a mason jar with 1/2 cup rice vinegar and a pinch of salt + sugar. Add water to cover. Allow to sit in the fridge for at least an hour.

2) Add a bit of olive oil to a large pan over high heat. Shred the Brussels sprouts (we used a shredding attachment on our food processor) and add to the pan once it’s very hot. Season with taco seasoning, salt and pepper. Sauté until the Brussels are browned and crispy.

3) Meanwhile, roast the poblano pepper whole. I did this over our gas burner, but you could also do it in the oven or on the grill. Once the pepper is roasted to your satisfaction, dice it with the skin on.

4) Heat a separate pan over high heat and add a splash of olive oil. Once the pan is hot, add the drained corn/hominy, black beans and the diced poblano. Season with salt and pepper (if you have chili powder and garlic powder on hand, I would add a bit of both as well) and sauté until the mixture starts to become toasty and brown.

5) While the veggies are cooking, prepare your sauce. In a small food processor, combine one whole avocado, 1/4 cup sour cream, 1/4 cup cilantro, the juice of half of a lemon, two garlic cloves, 1/2 teaspoon chili powder and 1 t. white wine vinegar. Season to taste with salt, pepper and sugar and purée until smooth. Place in the fridge until you’re ready for it.

6) Once the veggies are done cooking, start assembling the tacos. Heat the tortillas up for about 20 seconds, then top with Brussels sprouts, the corn/bean/poblano mixture, pickled onions, avocado sauce and crumbled queso fresco. Garnish with additional cilantro if desired.