I didn’t even think to ever make brussel sprout tacos until I saw them on the menu at a restaurant one evening. Intrigued, I ordered it and was very impressed. Ever since I wanted to try to make my own twist. I made these for dinner and they turned out so good.
Here’s what you’ll need:
- Brussel sprouts*
- Red onion
- Tomato*
- Portabella mushroom (optional)
- Carb savvy tortillas
- Chipotle Bitchin’ Sauce
- Minced garlic
- Chili onion crunch
- Pink salt seasoning
- Everything but the bagel seasoning
- Paprika
- Cold-pressed extra virgin olive oil
*organic
Everything was purchased from Trader Joe’s, except the Chipotle sauce.
Now the Fun Part
Preheat your oven to 350 degrees. Begin chopping up your red onion and slicing your brussel sprouts in halves. You’ll be able to fit about two-three brussel sprouts or four-six halves per taco.
Add the onion and sprouts to your baking tray and drizzle canola oil over them. Sprinkle your salt, paprika, everything seasoning, and minced garlic. Be light with the paprika because more spice is to come~
Set the timer to 20 minutes and relax.
After 20 minutes has passed, prep your mushroom and tomato by dicing them up. Sauté the portabella mushroom with the same seasonings. Add salt to the diced tomato and set aside.
While the mushrooms are cooking, heat up a separate pan for the carb savvy tortillas. Add the oil and cook both sides of the tortillas until lightly brown.
Turn the oven and burner off. Your roasted brussel sprouts, onions, and mushrooms should be ready.
Lay your tortillas out and add the Chipotle Bitchin’ Sauce for the base. Next, layer the brussel sprouts, onions, and mushroom. Top the tacos off with the diced tomato and chili onion crunch.
Et voila! C’est parfait. I hope you enjoy this recipe! It’s a spicy one and you can always leave out the paprika and chili onion crunch if you don’t want things too spicy.
Check out more of my recipes. Happy cooking!
