4
servings15
minutes25
minutes320
kcalThese 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!
For the Roasted Brussels Sprouts:
For the Chipotle Crema (Dairy or Vegan):
For Serving:
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:
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.
Nutrient | Amount |
Protein | ~7g |
Carbs | ~28g |
Fat | ~20g |
Fiber | ~6g |
Sugar | ~4g |
Sodium | ~540mg |
💡 Note: Nutrition values may vary based on ingredients used.
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