CHORIZO-SPICED BRUSSELS SPROUT TACOS RECIPE BY TASTY
Here's what you need: Simple Truth® Organic Brussels Sprouts, medium Simple Truth® Organic Whole Baby Bella Mushrooms, Simple Truth® Organic Extra Virgin Olive Oil, Simple Truth® Organic Mild Chorizo Spice Blend, corn tortillas, Simple Truth® Organic Hass Avocado, crumbled queso fresco, Simple Truth® Organic Salsa Verde, Simple Truth® Organic cilantro, mexican crema, adobo sauce, kosher salt, pickled red onion, Simple Truth® Organic Distilled White Vinegar, Simple Truth® Organic Cane Sugar, red onion
Provided by Kroger
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 882 calories, Carbohydrate 67 grams, Fat 59 grams, Fiber 16 grams, Protein 25 grams, Sugar 10 grams
BRUSSELS SPROUTS WITH CHORIZO
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered. Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable. They play beautifully together. Use fresh, soft chorizo, not the aged salami-like kind.
Provided by David Tanis
Categories vegetables, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.
- Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.
- Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.
- Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 496 milligrams, Sugar 3 grams
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