These tacos are mind blowingly delicious! The trick is charring the brussels sprouts and the corn because that adds tremendous flavor. And I made my own taco seasoning at home and I wanna say that also makes a huge difference. I will also put that recipe in below so don’t silently freak out if it looks like there’s a ton of ingredients. You probably already have all the spices needed for the taco seasoning! So wether you’re vegan or a carnivore, this is one recipe both parties will agree on!
Why did I choose brussels sprouts? Not only are brussels sprouts high in antioxidant and anti-inflammatory vitamins A, C, and E, but they are also very rich in Vitamin K and folate. They also have a good amount of dietary fiber.
Even though brussels sprouts are available throughout the year, their peak time is during the colder months. In hotter months, they are less tender and will require just a little bit more cooking time. But you gotta keep them in that hot pan to get charred anyway so get your patient cap on and keep’em in there another minute or so!
I also put in tofu for a protein. I buy the firm tofu and break it apart in the pan just like you would ground chicken. I use this Good Cook Meat Chopper and would highly recommend getting one! It makes breaking up meats so much easier.
Okay, let’s get ya cookin’!
Charred Brussels Sprouts Tacos
Ingredients
- ***Taco Seasoning***
- 1 tablespoons Chili Powder
- 1.5 teaspoons Cumin
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Oregano
- 1 teaspoon Sea Salt
- 1 teaspoon Pepper
- **Mix all the spices above together to make the taco seasoning and put in a little container and set aside!***
- 1 tablespoon Coconut Oil
- 10 oz Shredded Brussels Sprouts (buy them this way or shred in your food processor)
- 1 tablespoon Taco Seasoning
- 1/2 teaspoon Sea Salt
- 1 tablespoon Coconut Oil
- 2 cups Fresh or Frozen Corn
- 1/4 teaspoon Sea Salt
- 1 Lime, juiced
- 1/2 Block Firm Tofu (only use half of the block) or 1 cup crumbled tofu
- 1 tablespoon Coconut Oil
- 1 tablespoon Taco Seasoning
- 1/4 teaspoon Sea Salt
- 1 can Black Beans (rinse good)
- sliced Avocado, for topping
- Pico de Gallo, for topping
- Cilantro, for topping
Instructions
- Mix all ingredients for the taco seasoning and set aside.
- In a large skillet, heat the coconut oil over medium high heat until it gets shiny and fluid. Then add the shredded brussels sprouts, taco seasoning and salt. Keep in the pan until you get a nice char to them. Stir every so often. Add a little more oil if they get too sticky to the pan. Set aside when done and keep warm or put a lid on.
- In a separate skillet, heat the coconut oil until it gets shiny and fluid. Then and add the corn and salt. Keep in pan until you get a nice char on these too. Stir every so often. When done, remove from heat, mix in the fresh lime juice and set aside and keep warm or put a lid on.
- In another skillet, heat coconut oil until it gets shiny and fluid. Then add the tofu and break it apart with a meat chopper till it's nice and crumbly. Then mix in the taco seasoning and saute for about 5 minutes, till it's nice and dry. (at least that's how I like it but do what you like)
- Heat the black beans on the stove if you have room or the microwave if you have one. I heat up the tortillas in a dry skillet but you can also throw those in the microwave for a few seconds to get nice and soft and pliable.
- Now that everything is cooked it's time to assemble these bad boys!I layer the brussels first, then corn, tofu, and beans. Then top with slices of avocado and some pico de gallo if using!
