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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
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!
Serious question– where is the recipe? The video just plays ad after ad. I can see the ingredients but have no idea how to actually combine them.
For those who are making the black beans from scratch whats the recommendation on cooking in terms of seasoning and amount of beans needed
By far the most creative and flavorful dish we’ve had in a very long time!
These tacos were so delicious. There is a restaurant near me who has really good Brussel sprout tacos on their menu, but I think yours were even better! Thanks! 🙂
Wow! Love to hear that! 🙂
Made these for dinner this evening…my husband and I loved it…that chimiccuri sauce is amazing…definitely going on the meatless Monday rotation.
My kids aren’t fans of corn. What could we use instead?
I’d probably just skip it!
These were so great! I doubled the recipe and added grilled veggies on the side for a more filling serving for dinner. Will definitely make again!
Found this recipe after googling Brussels sprouts tacos, since I had a bunch on hand and the family was having beef (I’m vegan). Mixed in some tofu with chipotle in adobo, didn’t use beans, and I had pickled veggies that I had on hand. So delicious! This is a keeper and easy to modify.
More delicious than they had any right to be!
88I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food88
Got seduced by some gorgeous Brussels sprouts at the store tonight and found this amazing recipe! Love Brussels sprouts and this recipes was delish! Great combo of flavours and textures. Added just a splash of Mexican hot sauce, just cause everything’s better with Mexican hot sauce. Definitely going in the ‘keep’ file. Love you recipes!
As always. You created the perfect combination of flavors. Skipped the cheese, used poblanos instead of jalapeños because that’s what was in the fridge and they were AMAZING. And the sauce, I could drink it! Well, maybe not, but I’m already planning the rest of the week around that sauce!
Made these for dinner tonight and my husband and I loved them! These will be on the menu again soon!!
Wow! This was so delicious! I substituted sprouted pepitas for sunflower seeds in the chimichurri and also topped with some more pepitas! Such an explosion of flavors. I omitted the cotija cheese to keep it vegan and instead made a quick crema with vegan mayo, Cholula sauce to add a bit more spice. This is a winner in our house. Love your blog, Lindsey and thanks for the recipe!
Just made these for dinner — added the suggested black beans in with the brussel sprouts when cooking and added the suggested avocado — they were SO delicious! Especially loved the cashew chimichurri. I will definitely be making these again!
I’m picky. These are super! In the top 3 tacos I’ve ever eaten.
We love hearing this, Niko! Thanks for the comment!
This was an unexpected dinner hit. We polished it off in one meal because it was so good. Would definitely consider doubling the sautéed sprouts next time. Loved the chimichurri. Definitely recommend for those considering more plant based meals. Vegetarian without feeling sad.
So glad it was a hit, Rachel!
Made these for dinner tonight and they were excellent!! My husband loved them and it felt like something I’d get at a trendy taco spot. The pickled red onions were so good and the flavors came together in such a nice way!
Absolutely amazing! My whole family loved these tacos, even those who are avid meat eaters. It is always a win when I am able to find a plant based recipe that everyone enjoys. These are definitely a new favorite!!
So glad to hear that, Beth. Thanks for the comment!
Making these tonight!! I remember seeing this recipe a few months back and now Im sitting here starving thinking of what I’m going to make for dinner (dont ask me why Brussel sprouts are on my mind)…and now I’ve got the answer!!!
Yay! Enjoy, Maggie!
I’ve made similar recipes before but the pickled red onion tip blew my mind! After having these simple fridge pickled onions…I keep a jar in the fridge at all times. We use them on a lot. Great on salads and other Mexican dishes. Only thing I changed was to apple cider vinegar which just adds a slight sweetness (I just have a lot more of it in my house than rice vinegar).
Thanks for the tip, Matt! Yum!
Everytime I google a recipe it seems like you have what im looking for. Need to just cut to the chase and go to your page
These tacos are so incredible, I almost cried eating them. I’m gradually going whole foods, plant based and this is a giant leap forward for me! Thank you for this fab recipe… I will make it many times, I’m sure!!
So glad you enjoyed the tacos, MJ!
That looks good.
Wow, I never would have thought to put all these flavours together in a taco, can’t wait to try this!