Spicy Korean Brussels Sprout Tacos

By • June 27, 2016 0 Comments

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Author Notes: I *love* Brussels sprouts. They pick up flavors easily and have serious crunch appeal. This sweet and spicy chili sauce was wonderful on these suckers and pairs nicely with chili-lime shiitakes, avocado, and black beans.

http://veganizzm.com/spicy-korean-brussels-sprout-tacos/
Izzy Darby

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Serves 2-4

  • 1 pound Brussels sprouts, stems removed and sliced in half
  • 3 tablespoons vegetable oil
  • 2 ounces shiitake mushrooms (1 1/2 cups)
  • 1 teaspoon chili powder
  • 1 15 oz can of black beans, rinsed
  • 2 limes
  • 1 avocado, sliced
  • 6″ flour or corn tortillas
  • 1/4 cup chili garlic sauce or gochujang
  • 2 tablespoons tamari
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons dark brown sugar
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  1. Preheat oven to 350*. Toss Brussels sprouts in 2 tablespoons vegetable oil (make sure they’re all coated lightly) and spread on a cookie sheet. Roast for 15-20 minutes, until crispy and slightly browned.
  2. Whisk all the sauce ingredients together. Once the Brussels sprouts are done, toss them in the sauce and set aside.
  3. Heat 1 tablespoon vegetable oil in a skillet and add the skiitakes. Sauté for 2-3 minutes, then stir in chile powder and juice of half the lime. Remove from heat and assemble tacos with Brussels sprouts, shiitakes, sliced avocado, black beans and remaining lime juice.

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