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Brussel Sprouts Tacos

Brussel Sprouts Tacos

Makes 4 servings



Brussels Sprouts

  • 1 Tbsp vegetable oil
  • 8 oz shredded brussels sprouts (about 2 cups)
  • 1 Tbsp taco seasoning
  • ¼ tsp sea salt


  • 1 Tbsp vegetable oil
  • 2 cups frozen sweet yellow corn
  • ¼ tsp sea salt
  • ½ jalapeno, seeded and minced
  • 2 tsp lime juice
  • 1 tsp agave nectar

Chimichurri Sauce

  • ¼ cup raw cashews
  • ¼ cup water
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup canola oil
  • 3 Tbsp lemon juice
  • 2 garlic cloves
  • 2 Tbsp agave nectar
  • ¼ tsp ground cumin
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper

To Assemble

  • 8 to 12 small soft corn tortillas
  • Chopped fresh cilantro
  • Lime wedges
  • Pickled red onion (recipe follows; optional)

Make it Gluten-Free

  • Make sure the corn tortillas are gluten-free.


1. Make the Brussels sprouts: In a large skillet, heat the oil over medium-high heat. When it shimmers, add the Brussels sprouts, taco seasoning, and salt. Cook, stirring continuously, for about 10 minutes, until the Brussels are slightly softened and charred.

2. Meanwhile, make the corn: In a separate large skillet, heat the oil over medium-high heat. When it shimmers, add the corn and salt and cook, stirring frequently, for 5 to 7 minutes, until charred. Remove the skillet from the heat and mix in the jalapeño, lime juice, and agave. Taste and adjust the seasoning.

3. Make the chimichurri sauce: In a blender or food processor, blend all the chimichurri ingredients until smooth.

4. To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly on the burner over medium-low heat for about 20 to 30 seconds on each side, using tongs to flip. Layer on some of the corn, Brussels sprouts, and a drizzle of chimichurri sauce. Repeat with the remaining tortillas and filling. Garnish each with cilantro, a lime wedge, and Pickled Red Onion, if desired.

Pickled Red Onion
½ red onion, thinly sliced
⅔ cup seasoned rice vinegar
Makes about ¼ cup

Put the red onion in a small bowl and cover with the vinegar. Toss to combine and let sit for 1 to 2 hours, until the onions soften. Store in an airtight container in the refrigerator for up to 2 weeks.


When most people think of tacos, they think of carnitas or carne asada. But I swear to the vegan gods, these Brussels sprouts are so savory you’ll forget that they’re missing the meat. I made them with my friends Ann Marie and Susan, thinking we were just throwing together a quick, basic lunch, but it turns out these were drop-dead delicious! Ann Marie took home the recipe and tried it on her son—if a six-year-old gives two thumbs up to Brussels sprouts, you know you’ve worked a little magic.