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!