We recently had an hour long riff session on a pipe dream – a future taco restaurant and all of the amazing unconventional tacos we would make. So this is us marking the date. We are manifesting our taco restaurant. The tacos will be second only to their names which are required to be bad puns. Accepting applications for investors.
In the meantime, we made these Crispy Brussels Sprout Tacos with Apple Slaw. They blew our minds. They are somehow umami, spicy and sweet; crispy, creamy, crunchy, and soft. They are fulfilling and satisfying but not heavy. This unconventional taco is something you don’t know you need in your life.
The different components of these tacos come together so well, making a complex meal:
Crispy and flaky fried brussels sprouts: fry them in a pan with neutral oil
Sweet and spicy sauce: prepare this sauce with honey, chili garlic paste (like sambal oelek), sesame oil, and soy sauce. Just before serving, toss the brussels sprouts in the sauce.
Apple Slaw: cut apples into matchsticks and toss with cilantro and lemon juice.
Sriracha Mayo
Flour Tortillas: you can eat them as is, or quickly warm them in the microwave. To do so, wet a paper towel and wrap the tortillas in the wet paper towel. Microwave for 30 seconds.
These Crispy Brussels Sprout Tacos are already vegetarian and nut free. For a gluten free version, simply use corn tortillas and make sure your soy sauce is gluten free. For a vegan version, substitute vegan mayo and use maple syrup in place of honey.
We loved how crispy and umami the brussels sprouts got from frying them on the stove, but this recipe would also be delicious with roasted brussels sprouts. For that variation, toss brussels in oil and bake in the oven at 400* for around 20 minutes.
If you love this recipe, we think you’ll also love our Peanut Tofu Tacos with Mango Avocado Salsa and Sesame Slaw, another of our favorite fusion taco recipes.
Feel free to get creative with any additional optional toppings, like roasted peanuts, avocado, or Quick Pickled Onions.
Crispy Brussels Sprout Tacos with Apple Slaw
Ingredients
Brussels Sprouts
- 1 lb brussel sprouts
- 8 flour tortillas (small)
- 3 tbsp honey (sub maple syrup for vegan)
- 3 tbsp chili garlic paste (or sriracha)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
Apple Slaw
- ½ cups thinly sliced apple (approx. 2 small apples or 1 large)
- 1 tbsp lemon juice
- ¼ cup course chopped cilantro tighly packed
Sriracha Mayo
- ½ tbsp sriracha
- ⅓ cup mayo (substitute vegan mayo if desired)
Instructions
- Prepare apple slaw: chop cilantro and thinly slice apples into short matchsticks. Place into a small bowl. Add lemon juice.
- Prepare sriracha mayo: into a small bowl, add ⅓ cup mayonnaise and ½ tbsp sriracha.
- Heat pan and chop: Coat a shallow fry pan with about 1 inch of a neutral oil, like canola or vegetable oil and heat over medium high heat. Chop brussels sprouts into quarters. The oil will be hot enough at 350 degrees, or when it gently bubbles (but not yet a rolling boil) when you put a wooden spoon into the oil.
- Cook sprouts for around 4 minutes (or until golden brown) in batches. Make sure that the brussels are not crowded in the pan so they can get crispy. Brussels are finished when crispy and browned. When you are finished with a batch, set brussels on a tray lined with paper towels and immediately sprinkle with a pinch of salt.
- Assemble tacos: optionally heat up flour tortillas using a wet paper towel in the microwave. Toss brussels sprouts in sauce. Fill tacos with crispy brussels sprouts, apple slaw and drizzle with sriracha mayo. Add any additional optional toppings, such as quick pickled onions, roasted peanuts, and avocado.
