Brussels Sprout Tacos

Large plate filled with brussels sprout tacos on a linen napkin with pickled onions and chimichurri sauce.

Sautéed brussels sprouts, seared corn, black beans, and pickled onions all wrapped in a warm corn tortilla and topped with homemade chimichurri sauce!



For the Pickled Onions

1/2 red onion, sliced

3/4 c seasoned rice vinegar

For the Chimichurri Sauce

1/2 avocado

1 c cilantro

1/2 c water

juice of 1 lemon

3 cloves garlic

2 tbsp agave nectar

1/4 tsp ground cumin

1/2 tsp salt

1/8 tsp pepper

For the Brussels Sprouts

1lb shredded brussels sprouts

2 tbsp vegetable broth

1 tbsp taco seasoning

1/2 tsp salt

For the Corn

2 tbsp vegetable broth

2 c frozen corn

1 jalapeño, minced

1/2 tsp salt

1/4 tsp pepper

1 15 oz can black beans, rinsed and drained

1 tsp agave nectar

1 tbsp lime juice

810 corn tortillas


1. To prepare the pickled onions, place sliced red onion in a small bowl and cover with seasoned rice vinegar. Place in the refrigerator for 1-2 hours or until ready to use.

2. To make the chimichurri sauce, place all of the ingredients into a blender and run the machine until there are no more large chunks of cilantro remaining. A few smaller pieces is okay. Place sauce in a sealed container or jar and set in the refrigerator until ready to serve.

3. Preheat a large, heavy-bottomed skillet over medium-high heat. Add vegetable broth and brussels sprouts to the pan and sauté, stirring occasionally for about 10 minutes. Add in salt and taco seasoning and sauté for another 10 minutes or until brussels sprouts have softened and the leaves have grown crispy.

4. Heat vegetable broth in a separate, medium skilled over medium-high heat. Add in frozen corn and sauté for 3-5 minutes. Add in the jalapeño, salt, and pepper and cook for another 5-7 minutes or until corn has begun to sear. Stir in black beans and cook until heated through. Remove corn mixture from heat and stir in agave nectar and lime juice. 

5. To assemble, spread a thin layer of chimichurri sauce across the center of a tortilla. Spread a scoop of brussels sprouts across the tortilla followed by a scoop of the corn mixture. Top with pickled onions and additional chimichurri sauce. Serve immediately. Leftover chimichurri sauce, corn, and brussels sprouts can keep in a sealed container in the refrigerator for 3-5 days. Pickled onions can keep in the same conditions for up to 2 weeks.



*If you do not like cilantro, feel free to replace it with parsley when making the chimichurri sauce.

*This recipe has been adapted from “Brussels Sprout Tacos” by Chloe Coscarelli in her cookbook Chloe Flavor.


Keywords: brussels sprouts, tacos