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    You Are Here: Home → Main Course → Tacos

    Brussels Sprouts Tacos

    March 5, 2019 | Updated August 17, 2021 by Ryan 1 Comment

    349 shares
    Jump to Recipe Print Recipe

    These Brussels sprouts tacos are loaded with shredded Brussels sprouts, taco seasoning, corn, black beans and topped with a homemade cilantro chimichurri sauce which makes these a great healthy taco choice if you enjoy Taco Tuesdays as much as we do.

    brussels sprouts tacos on cutting board

    Not only are Lauren and I all about tacos, but we especially love healthy tacos. Just look at the recipes I've made since starting this blog and you'll see all the different taco recipes I've shared - from carne asada tacos to grilled chicken tacos to potato tacos.

    The other thing we also love is Brussels sprouts, but I've got to be honest - I had never thought to combine Brussels sprouts and tacos. That was until I saw a recipe from Chloe Flavor.

    Now I changed a few things that make it vegetarian and not vegan, but these Brussels sprouts tacos are still super healthy and super tasty. What really puts them over the top is the cilantro chimichurri sauce. I actually recently shared it on the blog and I had made it with this recipe in mind.

    And don't let the fact that these are healthy fool you as they have an explosion of flavor. So if you're looking for some good veggie tacos on Taco Tuesday, these might be worth a look.

    Jump to:
    • Recipe Ingredients
    • Do I Have to Use a Taco Seasoning Packet?
    • Corn vs. Flour Tortillas
    • Pro Tips/Recipe Notes
    • Other Taco Recipes
    • Brussels Sprouts Tacos
    overhead shot of brussels sprouts tacos on cutting board

    Recipe Ingredients

    • Olive oil - used to cook the veggies and for the sauce.
    • Brussels sprouts, corn, poblano pepper, cilantro, Italian parsley, jalapeño pepper, garlic, lime - there is no shortage of vegetables/herbs with these tacos.
    • Taco seasoning - store-bought works but you can also make your own.
    • Black beans - gives some extra protein.
    • Red wine vinegar - adds some acid to the chimichurri.
    • Salt and black pepper - enhances the flavor.

    Do I Have to Use a Taco Seasoning Packet?

    Of course not. You can easily make your own taco seasoning. I actually do it all the time. You can find my specific taco seasoning on the site, but it uses dried onion powder, salt, chili powder, cumin, cornstarch, crushed red pepper flakes, garlic powder, dried oregano and black pepper.

    All of these are spices you should have in your pantry. And you can easily adjust if you like a little more heat.

    Corn vs. Flour Tortillas

    If you're simply making tacos, corn tortillas are usually the way to go as it helps bolster the overall flavor. In fact, if you are eating tacos in Mexico, you probably won't even have an option of corn or flour tortillas.

    However if you only have flour tortillas, that won't be a problem. Just make sure you buy smaller ones that are 6" as they are normally bigger than corn tacos.

    But if you really want to step your game up, try some homemade blue corn tortillas.

    Pro Tips/Recipe Notes

    • Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion. You’ll know it is ready when the oil starts to shimmer.
    • To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
    • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
    • It may seem like a strange addition, but feta cheese works great with these tacos. You can of course use any cheese you like, but the saltiness from the feta is perfect.
    • These Brussels sprouts tacos are so flavorful that they don’t need toppings, but avocado is essential to get some healthy fat.
    Brussels sprouts taco on cutting board with cilantro chimichurri

    Other Taco Recipes

    • Crispy Tofu Tacos
    • Sweet Potato and Black Bean Tacos
    • Caribbean Shrimp Tacos
    • Sweet Potato Fajitas
    • Instant Pot Chicken Tacos

    If you’ve tried these Brussels sprouts tacos or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    close-up of brussels sprouts tacos on cutting board
    Print Recipe
    5 from 3 votes

    Brussels Sprouts Tacos

    Shredded Brussels sprouts with taco seasoning, corn, black beans and a homemade cilantro chimichurri sauce make these a great healthy choice for tacos.
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Tacos
    Cuisine: Mexican
    Servings: 12 tacos
    Calories: 26kcal
    Author: Ryan Beck

    Ingredients

    Cilantro Chimichurri Sauce

    • 1 cup fresh cilantro, finely chopped
    • 1 cup fresh Italian parsley, finely chopped
    • 1 jalapeño, seeds removed and finely chopped
    • 4 garlic cloves, minced
    • ½ cup olive oil
    • 2 tablespoon red wine vinegar
    • juice from 1 lime
    • ½ teaspoon sea salt

    Tacos

    • 3 tablespoon olive oil
    • 1 lb Brussels sprouts, shredded
    • 1 packet taco seasoning
    • 1 ½ cups frozen corn
    • 1 poblano pepper, seeds removed and diced
    • 1 (15.5 oz can) black beans, rinsed and drained
    • salt + black pepper to taste
    • juice from 1 lime
    • corn tortillas
    • avocado and feta cheese for topping

    Instructions

    Cilantro Chimichurri Sauce

    • In food processor, add all ingredients except olive oil and pulse until combined. Slowly add olive oil and puree until incorporated.

    Tacos

    • In large skillet, heat 2 tablespoon olive oil over medium-high heat. Add Brussels sprouts, taco seasoning and salt and cook until softened, about 10 minutes.
    • While Brussels sprouts are cooking, heat 1 tablespoon olive oil over medium-high heat in medium skillet. Add corn, poblano pepper, and salt and pepper to taste. Cook until corn is starting to char, about 5 minutes. Once corn is ready, toss in black beans to warm through.
    • Add corn mixture to Brussels sprouts mixture and toss to combine. Assemble tacos and serve immediately.

    Notes

    • Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion. You’ll know it is ready when the oil starts to shimmer.
    • To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
    • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
    • It may seem like a strange addition, but feta cheese works great with these tacos. You can of course use any cheese you like, but the saltiness from the feta is perfect.
    • These tacos are so flavorful that they don’t need toppings, but avocado is essential to get some healthy fat.

    Nutrition

    Serving: 1taco | Calories: 26kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 111mg | Potassium: 388mg | Fiber: 7g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 49.5mg | Calcium: 50mg | Iron: 2mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      March 05, 2019 at 5:14 pm

      5 stars
      Never heard of Brussels sprouts tacos!

      Reply

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