Brussels Sprouts Tacos

I know what you’re thinking. Brussels Sprouts Tacos? No thanks! But hear me out, they are SO good!

For the base of these tacos, the Brussels Sprouts are shredded, sautéed, and bursting with delicious flavor. So many of our Simply Organic Gardens are growing Brussels Sprouts this fall and winter season, so this is a great recipe to put those garden harvests to great use!

Layered with corn, jalapeno, cheese, and cilantro-lime creama, these tacos are perfect for Meatless Monday or an everyday clean eating recipe. Not to mention, they’re quick to make and hard to mess up.

INGREDIENTS:

– Brussels Sprouts

– tortillas

– bag of frozen corn

– Jalapeno

-Cilantro

-Lime

-garlic

-Sour cream

-cotija cheese or mexican cheese

-beans (optional)

-Salt & Pepper

-Chili powder

-elote seasoning (or taco seasoning instead of chili and elote)

DIRECTIONS:

Brussels: Chop Brussels until almost shredded, sautee in olive oil about 5-6 minutes until they soften up. Season with salt, pepper, elote, chili powder (or taco seasoning)

Corn: In separate pan de-seed and chop up jalapeno, chop one clove of garlic. Sautee jalapeno and garlic in olive oil for 1-2 minutes, add corn salt and pepper to taste, sautee until all combined and warmed. 

Built your tacos: brussels, corn, beans optional, cheese, crema. Enjoy!