{"id":32306,"date":"2020-01-17T13:29:45","date_gmt":"2020-01-17T19:29:45","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=32306"},"modified":"2021-04-27T09:41:20","modified_gmt":"2021-04-27T15:41:20","slug":"vegan-brussels-sprout-tacos","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-brussels-sprout-tacos\/","title":{"rendered":"Vegan Brussels Sprout Tacos"},"content":{"rendered":"

These vegan Brussels sprout tacos are simple but mighty. They're speedy enough to prepare for a flavorful weeknight meal and yet special\u00a0enough to bust out for fancier affairs. Friends, meet the colorful tacos that do it all...\u00a0<\/i><\/strong><\/p>\n

\"Shredded<\/p>\n

As you might have guessed from recent recipes<\/a>, we're having a pickled onion moment over here at the Melillo household.<\/p>\n

Sloane is obsessed<\/em> with pickled onions. Has been since she was about a year old. Gave her one expecting a silly face, and she frantically signed \"more, more, more\" with her precious little baby hands.<\/p>\n

The rest is history.<\/p>\n

For a while there, I was scooping them out of the Whole Foods salad bar by the bucketful. I quickly wised up and thought better of that nonsense...<\/p>\n

Why in the world am I spending $7 on pickled onions at WF when I know darn well how to make them at home for\u00a0little\u00a0more than a dollar?? Why, Ashley? Why??????<\/i><\/p>\n

I have no idea why. I blame it on our third move in less than a year and a handful of related stressors.<\/p>\n

But hey, better late (to the homemade pickled onion game) than never.<\/p>\n

Although it's not so much \"late\" as \"slow return\". Because\u00a0this certainly isn't my first rodeo with homemade pickled onions<\/a>.<\/p>\n

Now that we've covered pickled onions, let's please talk about these tacos...<\/p>\n

\"Vegan<\/p>\n

Here's the low down on the goodness that's tucked into these toasty tortillas:<\/p>\n

Savory:<\/strong> Shredded, seasoned, and saut\u00e9ed Brussels sprouts.<\/p>\n

Spicy:<\/strong> Sriracha mayo\/sauce.<\/p>\n

Creamy:<\/strong> Diced avocado.<\/p>\n

Tangy:<\/strong> Pickled onions.<\/p>\n

Fresh:<\/strong> Cilantro.<\/p>\n

Optional kick:<\/strong> Jalape\u00f1o slices.<\/p>\n

The array of flavors nestled within these tacos was specially designed to hit your taste buds from every angle. It's a full on party for your mouth.<\/p>\n

And they're the easiest things to make.<\/p>\n

Quick note on planning ahead:<\/strong> You'll need to prepare the pickled onions at least four hours before you make the tacos. I find it's easiest to make them a day or two ahead of time so that I don't need to set a reminder to pickle the day of.<\/p>\n

When you're ready to make the tacos, add a heap of shredded Brussels to a large saut\u00e9 pan with a bit of olive oil, garlic, chili powder, and smoked paprika. (Helpful tip: Our grocery store sells pre-shredded Brussels sprouts\u2014check to see if yours does, too.)<\/p>\n

\"Shredded<\/p>\n

Saut\u00e9 the shredded sprouts for about 5 to 10 minutes, or until they're cooked to your liking.<\/p>\n

I prefer a bit of a bite left in mine, so I lean towards the lower end of that cooking time range. If you prefer very tender sprouts, you'll want to saut\u00e9 for 8 to 10 minutes.<\/p>\n

\"Shredded<\/p>\n

Meanwhile, prepare the toppings.<\/p>\n

For the Sriracha \"sauce,\" you'll whisk together vegan mayo, Sriracha, and fresh lime juice. That's it. Hard to compete with the ease of that.<\/p>\n

Pit, peel, and dice an avocado.<\/p>\n

Wash and stem a handful of cilantro.<\/p>\n

Warm your favorite tortillas in a skillet or over a direct flame on your stovetop. I prefer the latter method as it results in delightful little charred marks. Just be sure to keep the flame on low and don't walk away<\/strong>\u2014no one needs a flaming tortilla.<\/p>\n

\"Vegan<\/p>\n

Once the filling, toppings, and tortillas are ready, get assembling.<\/p>\n

Fill each toasty tortilla with a generous mound of saut\u00e9ed sprouts. Generously drizzle with Sriracha mayo, and top with pickled onions, avocado, and cilantro.<\/p>\n

For a kick of heat, I like to add a few slices of fresh jalape\u00f1o to each taco, but this is totally optional.<\/p>\n

I hope you enjoy this new recipe and that you're having a beautiful start to 2020. Sending love, light, and peace to you. \ud83d\udc96<\/p>\n

\"Vegan<\/p>\n

If you make these vegan Brussels sprout tacos, let me know! Leave a comment, rate the recipe, and don\u2019t forget to tag a photo #blissfulbasil<\/a> on Instagram.<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Shredded<\/div>\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Vegan Brussels Sprout Tacos<\/h2>\n
<\/div>\n
These vegan Brussels sprout tacos are simple but mighty. They're speedy enough to prepare for a flavorful weeknight meal and yet special\u00a0enough to bust out for fancier affairs. Friends, meet the tacos that do it all...\u00a0<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites, Tacos<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>tacos, vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>10<\/span> tacos<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley Melillo | Blissful Basil<\/span><\/div>\n\n\n

Ingredients<\/h3>

Brussels Sprout Filling<\/h4>