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Charred Brussels Sprouts Tacos

Julie Hall - eat2nourish.com
The charring of the brussels sprouts and the corn are what makes these tacos so delicious.  So don't take those veggies off the pan until you see some burn on them!  I put in tofu for a protein and I use corn tortillas because they also add so much more flavor.  Make sure to use firm tofu and let it sit wrapped up in a paper towel with a pan on top so all the liquid comes out and helps to dry it out.
I use up to 4 skillets or sauce pans at a time in this recipe.  If you don't have that many or room, just do the brussels and corn first and then set aside and keep warm while you do the tofu, if using, and black beans.  I also heat the tortillas in a skillet but you can use a microwave.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4

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!