Grilled Brussels Sprout Tacos
Tacos offer a delightful canvas for exploring diverse flavors. This vegan taco recipe features roasted Brussels sprouts for a rich, savory texture, complemented by a refreshing jicama slaw with a hint of citrus and sweetness. Creamy avocado rounds out the dish.
Ingredients
- 2 cups Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 cup finely chopped jicama
- 1 cup grated carrots
- 2 cups thinly grated red cabbage
- Juice of 1 lime
- 1 tablespoon sugar cane vinegar
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons orange marmalade
- ½ cup fresh cilantro chopped
- 10 corn tortillas
- 1 avocado sliced
Instructions
- Begin by quartering the Brussels sprouts and tossing them with olive oil and taco seasoning.
- Grill the Brussels sprouts until they start to blacken and become crispy.
- If you don’t have a grill, you can roast them in an oven preheated to 475°F.
- While the Brussels sprouts are cooking, combine the jicama, carrots, and red cabbage in a large bowl.
- Add the lime juice, sugar cane vinegar, sugar, salt, pepper, and orange marmalade.
- Toss the ingredients together, then add the chopped cilantro and gently combine.
- To serve, heat the corn tortillas on the stovetop.
- Top each tortilla with a base of roasted Brussels sprouts, jicama slaw, and a few thin slices of avocado.
Notes / Tips / Wine Advice:
These Grilled Brussels Sprout Tacos are a delicious and unique taco option that brings together the earthy, roasted flavor of Brussels sprouts with the freshness of the jicama slaw and the creaminess of avocado. Enjoy a burst of flavors and textures in every bite!
