Spicy Brussel Sprout Tacos

Serving

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

These are bold, smoky, and satisfying—featuring crispy roasted Brussels sprouts, a zesty chipotle crema, creamy avocado, and tangy pickled onions, all wrapped in warm tortillas. A plant-powered taco night win that's easy to make vegan!

🛒 Ingredients

For the Roasted Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon hot sauce (like sriracha or Cholula)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt & pepper to taste
For the Chipotle Crema (Dairy or Vegan):
- ½ cup plant-based yogurt
- 1 chipotle pepper in adobo sauce (minced)
- 1 tablespoon lime juice
- Pinch of salt
For Serving:
- 8 small corn or flour tortillas
- 1 avocado, sliced or mashed
- ½ cup pickled red onions
- Fresh cilantro, chopped
- Lime wedges
- Optional: crumbled queso fresco or vegan cheese

👩🏻‍🍳 Instructions

Roast the Brussels Sprouts:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss halved Brussels sprouts with olive oil, soy sauce, hot sauce, smoked paprika, cumin, salt, and pepper.
- Spread on baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway, until crispy and caramelized.
Make the Chipotle Crema:
- In a small bowl, mix yogurt, chipotle pepper, lime juice, and a pinch of salt.
- Adjust heat to taste and chill until ready to serve.
Warm the Tortillas:
- Heat tortillas in a dry skillet or directly over a flame until warm and slightly charred.
Assemble the Tacos:
- Add a generous spoonful of roasted Brussels sprouts to each tortilla.
- Top with avocado, pickled onions, chipotle crema, and fresh cilantro.
- Serve with lime wedges for extra brightness.