Brussels Sprout Tacos
Tacos up tonight. Charred brussels sprout tacos were for me. So good topped with all my faves: vegan feta, Tia Lupita hot sauce, JF California Style Guac, and a good slaw for crunch. Serves 4.
INGREDIENTS
Olive oil
1 garlic clove, chopped
½ white onion, diced
½ poblano chili, diced
2 bags shredded brussels sprouts (I like Trader Joe’s)
½ jalapeño, deseeded and diced
1 tsp JF Spicy Salt
Grain-free tortilla, toasted (I like Coyotas)
TOPPINGS
Slaw
JF California Style Guacamole
Vegan feta, crumbled (I like Trader Joe’s)
Hot sauce (I like Tia Lupita)
Cilantro, coarsely chopped
A squeeze of fresh lime
JF Spicy Salt
PROCESS
Step 1: In a large pan over medium/medium-high heat begin to warm the olive oil.
Step 2: Once it begins to shimmer, add in your garlic, onion, and poblano chili allowing them to become translucent over the heat. Then, work in the shredded brussels sprouts and diced jalapeño. Season with JF Spicy Salt.
Step 3: Add more oil as needed. Don’t rush the cooking process here. Allow this to brown and really crisp as it cooks down. You’re looking for a slightly charred exterior.
Step 4: Once you’re satisfied with the color, remove from the heat to cool slightly. Spoon a generous amount onto a grain-free tortilla, top with slaw, my JF California Style Guacamole, vegan feta, hot sauce, cilantro, a squeeze of fresh lime, and JF Spicy Salt. Enjoy!