Spicy Korean Brussels Sprout Tacos

June 27, 2016
2 Ratings
Photo by Izzy Darby
  • Serves 2-4
Author Notes

http://veganizzm.com/spicy-korean-brussels-sprout-tacos/ —i

What You'll Need
  • 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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1 Review

Bryan March 7, 2018
I can't believe there aren't any comments or reviews on this recipe. It is SO GOOD. We had some Brussels sprouts left over from another recipe and weren't sure what to do with them. I did as I usually do in such situations, search 'ingredient' + 'tacos', and this beauty came up. The sauce was perfect (though we used only two tablespoons of brown sugar) and melted our faces off. We didn't have any mushrooms around, so we'll have to try that next time. Also, I think we'll probably quarter the sprouts rather than halve them next time, to make more compact bites. Obviously, though, there'll be a next time, and probably many more after that. Leftover beans and sprouts went over some leftover quinoa for my lunch tomorrow; I'm already excited. Make this recipe!!