Brussels Sprouts Tacos

Photo Credit:

Seasoned brussels sprouts, tangy onions, crumbled feta… you can’t go wrong when you make these tacos for dinner! PRINT



  • ½ red onion, thinly sliced
  • ½ c. rice vinegar
  • Pinch of salt and a pinch of sugar


  • 1 packed cup each cilantro and parsley
  • 1/4 cup each water and olive oil
  • 1/4 c. cashews or sunflower seeds
  • 1 clove garlic
  • 1/2 tsp. salt
  • juice of 2 limes



  • 16 oz. brussels sprouts, shredded
  • 1 Tbsp. taco seasoning
  • salt and olive oil


  • 8 oz. frozen corn
  • 1 jalapeño, minced
  • lime juice, salt, and olive oil


  • small corn or flour tortillas, black beans, avocado, feta cheese



Pickled Red Onions:Combine the ingredients for the pickled onions in a jar and add water to cover if needed. Cover and place in the fridge to pickle while you prepare the rest of the meal.

Chimichurri: Hit up the food processor or blender and pulse all the ingredients together until smooth- place in fridge until ready to serve.

Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened.

Corn: Saute the corn and jalapeño with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, for a few minutes to get that roasty, charred thing going on.

Time to Eat: Scoop the brussels sprouts into a tortilla, top with the corn, pickled onions, any other toppings you want (like avocado, black beans, etc.), sprinkle on some feta and drizzle with the chimichurri. Enjoy!