Brussels Sprout Tacos Recipes

Steps:

• In a small bowl, combine onion with lime juice; season with salt. Toast tortillas over a gas flame until lightly charred, or blister under the broiler. Stack on a plate and cover with a clean kitchen towel. Mash avocado; season with salt. Spread tortillas with avocado; top with sprouts, pickled onion, peanuts, and cilantro. Serve with lime wedges.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Trim the ends off the Simple Truth® Organic Brussels Sprouts and cut into quarters. Remove the stems from the mushrooms and cut into quarters.
• On the prepared baking sheet, toss the Brussels sprouts and mushrooms with the olive oil and Simple Truth® Organic Mild Chorizo Spice Blend until well coated. Bake for about 25 minutes, or until the Brussels sprouts and mushrooms are crispy and brown.
• Meanwhile, make the chipotle crema: In a small bowl, stir together the Mexican crema, adobo sauce, and salt until well combined. Refrigerate until ready to use.
• Make the pickled red onions. Add the white vinegar and sugar to a small saucepan. Bring to a simmer over medium-high heat, then add the red onions. Boil for 5-10 minutes, or until the onions have softened and the liquid is bright pink. Remove the pot from the heat and set aside. Drain pickled onions before using.
• Assemble the tacos: Arrange the tortillas on a plate and smear with some of the chipotle crema. Divide the Brussels sprout and mushroom mixture evenly between the tortillas. Top with the avocado, queso fresco, Simple Truth® Salsa Verde, pickled red onions, and Simple Truth® Organic cilantro. Serve immediately.
• Meal prep instructions: If not serving right away, store roasted vegetables, crema, and red onions in separate containers in the refrigerator. Warm up vegetables in the oven at 400°F (200°C) for 5-10 minutes, then assemble.
• Enjoy!