This Brussels Sprouts Tacos are quick and easy to make. They are so bright and cheery, clean-eating friendly, so savory and soul-satisfying. These might be your new favorite taco!
Chipotle Brussels Sprouts TacosCourse: MainCuisine: Mexican
2 cup Brussels sprouts, trimmed and quartered lengthwise
2 tbsp extra-virgin olive oil
3 tbsp adobe sauce (from a can of chipotle peppers in adobe sauce)
3/4 cup corn, defrosted
1 can black beans, rinsed and drained
1 small white onion, diced
1 Jalapeno, sliced
2 tbsp garlic, minced
1 tbsp taco seasoning
1 tsp honey
2 tbsp lime juice
salt to taste
Chopped avocado for topping (optional)
1/4 cup Cilantro, chopped
Soft corn tortillas
crumbed queso fresco or Feta cheese
- Cilantro lime Dressing
3 tbsp Greek yogurt
3/4 cup cilantro
2 garlic cloves
1 tbsp Lime juice
1 tbsp olive oil
Salt & pepper to taste
Blend everything in a blender until it’s creamy consistency.
- Heat oil in a large sauté pan over medium-high heat. Add onion, garlic and jalapeño and sauté for 3 minutes. Add brussels sprouts, chipotle adobe sauce, salt and stir to combine. Continue sauteing for 5-6 more minutes, stirring occasionally, until the brussels sprouts are softened and cooked through.
- Stir in the black beans, corn, taco seasoning, lime juice and honey and cook for 3-4 more minutes. Remove pan from the heat and add chopped cilantro and set aside.
- Meanwhile, as the veggies are sauteing, make your dressing/sauce. (See instructions above)
- Layer each tortilla with a scoop of cooked brussels sprouts mixture then sprinkle with diced avocado, cheese and drizzle cilantro lime dressing on top and enjoy!