brussel sprout tacos

Need a vegetarian/vegan taco filling for tuesdays? Try this brussel sprout taco recipe. It’s the alternative you didn’t know you were missing!

Ingredients:

2 pints brussel sprouts, halved

1 medium shallot, diced

1/2 jalapeño, thinly sliced

1 large garlic clove, thinly sliced

juice of 1 lime

1 tsp salt

2 Tbsp fig balsamic vinegar

2 Tbsp avocado oil

1 tsp ground coriander

2 Tbsp vegetable stock

Directions:

Add all ingredients to a large, preheated, cast iron skillet on medium.

Sauté until liquid absorbed and brussels turn slightly crispy.

Serve in your choice of taco shells (I prefer jicama wraps), and with your choice of salsa and toppings.

Note: As an alternative, you can toss the brussels, shallot, jalapeño and garlic with a couple tablespoons of my fajita seasoning, for a more robust taco flavor.