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Brussels sprouts tacos on plate.

Brussels Sprouts Tacos

  • Author: Lindsay
  • Total Time: 45 minutes
  • Yield: 4 servings (8 small-ish tacos) 1x


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.



Brussels Sprouts

  • 16 ounces brussels sprouts, shredded
  • 1 tablespoon taco seasoning
  • salt and olive oil


  • 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


  1. Red Onions: Optional, but yum. Start on these first – see notes.
  2. Chimichurri: Hit up the food processor or blender and pulse it all together until smooth. Like we do.
  3. Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
  4. 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.
  5. Tacos: Assemble and devour!


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