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Brussels sprouts tacos with roasted corn, herbs, avocado, and cotija on a plate

Brussels Sprouts Tacos with Roasted Corn and Herbs

Brussels sprouts tacos with roasted corn and herbs are fresh, hearty tacos with tender shredded vegetables, charred corn, and bright herb flavors. They are a flavorful option for an easy weeknight meal or a casual gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings (8 small-ish tacos)
Course: Dinner
Cuisine: Mexican
Calories: 377
Ingredients Method Notes

Ingredients
  

Brussels Sprouts Filling
  • 16 oz / 455 g brussels sprouts, shredded
  • 1 tablespoon taco seasoning
  • salt and olive oil, as needed
Roasted Corn
  • 8 oz / 225 g frozen corn
  • 1 jalapeño, minced
  • lime juice, salt, and olive oil, as needed
Herb Sauce
  • 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
Toppings and Assembly
  • red onion for pickling (see notes)
  • tortillas, black beans, corn, avocado, cotija cheese

Method
 

Preparation
  1. Prepare the pickled red onion first if using; see the notes for the preparation method.
  2. Blend the cilantro, parsley, water, olive oil, cashews or sunflower seeds, garlic, salt, and lime juice until smooth.
Cooking
  1. Cook the shredded brussels sprouts with taco seasoning, olive oil, and salt in a pan until softened.
  2. Cook the corn and jalapeño with salt, olive oil, and lime juice. Leave the corn undisturbed in the hot pan for a few minutes to develop roasted, browned spots.
Assembly
  1. Assemble the tacos with the cooked fillings and toppings, then serve.

Notes

For shredded brussels sprouts, pre-shredded sprouts are a convenient option, or thinly slice them yourself with a mandoline for a different texture. Each taco component can be kept in the refrigerator for a few days. For pickled red onions, combine half a thinly sliced red onion with 1/2 cup rice vinegar and a pinch of salt and sugar in a jar. Add water to cover if needed and let sit while preparing the tacos; they will be ready in about an hour and are best within the first week. These tacos also work well with magic green sauce. To make them vegan, omit the cotija cheese.