👩🏻‍🍳 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.