Go Back
Brussels sprouts tacos with avocado, corn, cilantro sauce, black beans, and pickled onions

Brussels Sprouts Tacos with Avocado, Corn and Cilantro

Brussels sprouts tacos combine tender shredded vegetable filling with fresh herbs, charred corn, and creamy toppings for a flavorful meal. These easy tacos are perfect when you want a fresh, satisfying weeknight option with plenty of texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings (8 small-ish tacos)
Course: Dinner
Cuisine: Mexican
Calories: 377
Ingredients Method Notes

Ingredients
  

Brussels Sprouts Filling
  • 16 oz / 455 g brussels sprouts, shredded
  • 1 tablespoon taco seasoning
  • salt and olive oil, as needed
Corn Topping
  • 8 oz / 225 g frozen corn
  • 1 jalapeño, minced
  • lime juice, salt, and olive oil, as needed
Cilantro Parsley Sauce
  • 1 packed cup each cilantro and parsley
  • 1/4 cup each water and olive oil
  • 1/4 cup cashews or sunflower seeds
  • 1 clove garlic
  • 1/2 teaspoon salt
  • juice of 2 limes
Assembly
  • red onion for pickling
  • tortillas, black beans, corn, avocado, cotija cheese

Method
 

Preparation
  1. Prepare the pickled red onions first if using, following the notes.
  2. Blend the sauce ingredients together in a food processor or blender until smooth.
Cooking
  1. Cook the shredded brussels sprouts with taco seasoning, a little olive oil, and salt until softened.
  2. Cook the corn and jalapeño with salt, olive oil, and lime juice. Leave the corn undisturbed in the hot pan for a few minutes to develop a roasted, charred texture.
Assembly
  1. Fill tortillas with the cooked brussels sprouts, corn mixture, black beans, avocado, cotija cheese, and prepared sauce. Serve with pickled red onions if desired.

Notes

Shredded brussels sprouts can be purchased pre-shredded for convenience or thinly sliced with a mandoline for more control over texture. Each taco component can be kept in the refrigerator for a few days. For pickled red onions, combine half a thinly sliced red onion with 1/2 cup rice vinegar and a pinch of salt and sugar, adding water to cover if needed. They will be ready in about an hour and are best within the first week. The tacos also work well with magic green sauce. To make them vegan, omit the cotija cheese.