You have to try these VEGAN SHAVED BRUSSELS SPROUTS TACOS WITH CILANTRO CHIMICHURRI.
They are life-changing!
You may be a little skeptical about this one. I kind of was to. But, there’s a special something that happens when you slice Brussels sprouts and sauté them in lime juice and taco seasoning that is irresistible. Add some charred corn with a nice heat from the jalapeño, some creamy cilantro chimichurri and pickled onions, and you’ve got yourself a fiesta in your mouth!
This is a very simple recipe to put together, and it’s perfect for a get together with some friends. There’s something about tacos that always makes a meal fun.
I hope you enjoy this recipe. And, as always, let me know if you do make it. I love getting your feedback and photos of your creations!
Let’s get cooking!
VEGAN SHAVED BRUSSELS SPROUTS TACOS WITH CILANTRO CHIMICHURRI
WHAT YOU'LL NEED:
For the Brussels sprouts:
1 lb (16 oz) Brussels sprouts, shredded
1 Tbsp taco seasoning
1 Tbsp olive oil
Salt and lime juice, to taste
For the cilantro chimichurri:
1 Cup fresh cilantro, packed
1 Cup fresh parsley, packed
1/4 Cup cashews
1/4 Cup olive oil
1/4 Cup water
1 clove garlic, minced
1/2 tsp salt
1 Tbsp lime juice
For the charred corn:
1 bag (8oz) frozen corn
1 jalapeño pepper, minced (sub with poblano pepper for less heat)
1/2 Tbsp olive oil
Salt and lime juice, to taste
For the pickled onions:
1 medium red onion, very thinly sliced
1 Cup water
1/2 Cup distilled white vinegar
1/2 Cup apple cider vinegar
3 Tbsp maple syrup
3 tsp fine sea salt
1/4 tsp red pepper flakes (optional)
Shredded vegan cheese
HOW TO MAKE IT:
First thing to do is pickle the onion. This is best if you prepare the day before, but 20 to 30 minutes ahead of time will work just fine.
Pack the thinly sliced onion into a large mason jar or any heat-safe jar.
In a small saucepan, combine the pickling ingredients (except onions) and bring the mixture to a gentle simmer over medium heat. Then, carefully pour the mixture into the jar over the onions. If using red pepper flakes, I recommend straining the vinegar moisture when pouring into the jar.
Use a spoon to press the onions down into the vinegar and make sure they are all submerged. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving. Store leftovers covered in the fridge for up to two weeks.
Prepare the chimichurri by placing all ingredients in a small food processor or nutri-bullet and process until smooth. Set aside.
Sauté the corn and minced jalapeño in a bit of oil. Season with salt and lime juice. Cook until the corn is a bit charred. Set aside.
If you haven’t sliced your Brussels sprouts, cut the stem off and thinky slice them so they become shredded. You can use a mandoline or the slicing attachment of a food processor for better texture.
Heat up some oil in a large skillet over medium-high heat. Once hot, add the sliced sprouts and sprinkle the taco seasoning over them. Sprinkle salt and lime juice to taste. Mix together and cook until tender.
Warm your tortillas and get ready to assemble.
Place some of the cooked sprouts on the tortilla, top with the charred corn, black beans, chimichurri, pickled onions and shredded cheese.
Recipe adapted from www.pinchofyum.com