Shredded Brussels Sprouts Tacos with Charred Corn Salsa Recipe
Prep Time:
5 minutes
Cook Time:
14 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons avocado oil, divided
  • 3 cups corn
  • 1 diced jalapeño
  • 1 cup black beans
  • 1 diced tomato
  • ½ cup fresh cilantro
  • ¼ cup diced red onion
  • 1 diced avocado
  • 4 tablespoons lime juice, divided
  • 1 teaspoon salt, divided
  • 4 cups shredded or shaved Brussels sprouts
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon garlic granules
  • ¼ teaspoon onion granules
  • ¼ teaspoon oregano
  • ¼ teaspoon paprika
  • 12 soft taco shells
Directions
  1. Add 1 tablespoon of oil to a cast iron skillet over high heat.
  2. Add the corn and cook for about 10 minutes stirring frequently, until browned.
  3. Remove the corn from the skillet and add to a bowl along with the jalapeño, black beans, tomato, cilantro, red onion, avocado, 2 tablespoons lime juice, and ½ teaspoon salt.
  4. Add the remaining oil back to the same skillet used earlier and bring the heat to medium.
  5. Drop in the Brussels sprouts and the remaining lime juice, chili powder, cumin, remaining salt, garlic granules, onion granules, oregano, and paprika. Cook for about 4-6 minutes, stirring frequently.
  6. Warm up the soft taco shells and fill with the Brussels sprouts and corn salsa, then serve.