Go Back
+ servings
close-up of brussels sprouts tacos on cutting board

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.
Course Tacos
Cuisine Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 tacos
Calories 26kcal
Author Ryan Beck


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


  • 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


Cilantro Chimichurri Sauce

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


  • 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.


  • 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.


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