I had a hankering for brussels sprouts yesterday, so much so that I drove to Trader Joe’s on a whim. My biggest decision was should I buy whole sprouts or shaved sprouts? I opted for whole because I wanted to make tacos. I must disclose that I could eat tacos every day. There, now you all know!
I wanted to have color to the mixture, so I added diced plum tomato. My other color was to add more green and I found an avocado sauce that I tweaked a bit. Enjoy!
Taco Ingredients
½ tablespoon olive oil
1 poblano chile, cleaned & diced
1 pound brussels sprouts, end trimmed and halved
1 garlic clove, minced
2 large plum tomatoes, deseeded and diced
Corn or flour tortillas, I use Maya’s
1 batch avocado sauce
Cheese of your choice: cotija or jack
Avocado Sauce Ingredients
1 large ripe avocado, peeled and pitted
¼ cup packed fresh cilantro leaves
2 large green onions, diced
½ cup sour cream
2 tablespoons lime or lemon juice
¼ teaspoon ground cumin
Directions
Heat oven to 400 degrees. Line a baking sheet with foil and spray with canola oil. Or just use parchment paper. In a medium bowl, toss the brussel sprouts, garlic and diced poblano in olive oil. Spread on baking sheet and top with diced tomatoes. Roast for at least 15 minutes or until the sprouts turn a bit brown. Keep an eye on it if you know your oven cooks hotter than usual.
While the vegetables are roasting, make your avocado sauce! Place the avocado, cilantro, sour cream, green onions, cumin, lime or lemon juice in a small food processor. Pulse until you have a beautiful sauce you want to eat right away with a spoon.
I like my tortillas warm and browned a bit, so I spray with canola and broil them for a few minutes on each side. Microwave works just fine or brown them in a cast iron skillet on your cooktop. Assemble the tacos to your heart’s desire!
#Tacos #BrusselSprouts #Recipe
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