Brussels Sprout Tacos With Spicy Peanut Butter Recipes
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
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- Preheat oven to 400 degrees. On a parchment-lined baking sheet, toss brussels sprouts and radishes with oil, honey, coconut aminos, chili powder, and salt. Roast until the veggies are crisp and golden brown on the edges, about 20 minutes. Remove from oven and set aside.
- Char corn tortillas by using tongs to hold them over a gas burner until they start to blacken on the edges. Flip, blacken, remove and keep warm by placing in a large ziploc bag. Alternatively, you can wrap tortillas in a towel and place them in the oven for a few minutes.
- On each tortilla, add a scoop of mashed avocado, then top with brussels sprouts, radishes, pickled onion, cilantro, and peanuts. Drizzle with peanut sauce and serve with lime wedges.
- Blend all ingredients in a blender until smooth. If sauce needs thinning, add a little hot water and blend. Store in a jar in the fridge for up to 2 weeks.
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