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Brussels Sprouts Tacos

These were good... not a huge fan of the corn tortilla. Dang gluten-free requirements!

Source: Pinch of Yum | Makes: 6-8 tacos | Time: 30 min

Brussels Sprouts Tacos

Changes: didn't include the corn recipe; didn't use cheese; used infused EVO


Brussels Sprouts

1lb #BrusselsSprouts, shredded

1 tbsp taco seasoning

Salt and chili infused olive oil

Chimichurri Sauce

1 packed cup each cilantro

1/4 cup each water

1/4 olive oil

1/4 cup sunflower seeds

1 clove garlic

1/2 tsp salt

4 tbsp lime

To Assemble

Corn tortillas (this makes the recipe gluten-free)

1 can #corn, warmed up

1 can black #beans, rinsed, drained, and warmed up with the corn


Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.

Meanwhile blend up the chimichurri sauce and warm up the corn and black beans.

Then assemble the tacos. I made the beans and corns the base, then added the sprouts, and topped them with the sauce.


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