Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.
Recipe information
Yield
4 servings
Ingredients
Salty-Sour Vinaigrette
3
1
¼
1
Tacos
2
¾
1
1
8
¼
Preparation
Salty-Sour Vinaigrette
Step 1
Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
Step 2
Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill.
Tacos
Step 3
Purée red pepper and ¾ cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
Step 4
Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with ¼ cup Salty-Sour Vinaigrette and toss to coat; season with kosher salt.
Step 5
To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and ¼ cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
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Reviews (35)
Back to TopThis was sooooo yummy, I've been recommending it to all my friends! I discovered I didn't have any peppers once I started cooking, but threw some Sriracha in with the roasted peanuts and it worked out perfectly! *Insert chef's kiss here* In the rotation, for sure.
Angie
Toronto
12/17/2021
This recipe has earned a spot in my regular rotation. Quick, tasty, mostly pantry staples. A+
Kat
4/2/2021
I will start this review by saying that I am not a vegetarian. I love me some carnitas. But something caught my attention about this recipe, so I gave it a shot. I'm glad I did. What I really liked about this recipe was I was able to prep everything in the afternoon, then when it was time to eat, all I needed to do was fry the brussel sprouts, slice the avocado and warm the tortillas. I grew up with Jif and Skippy, so making my own peanut butter seamed a little too complicated, but I did it and it was great. The freshness of the peanuts really shone through. I did not have the aleppo pepper so used red pepper flakes. I will have aleppo on hand for next time, though just to see the difference. Be careful, this PB is spicy. It might be a little less so with the aleppo. I made two tiny tweaks to the Southeast Asian vinaigrette, adding a pinch of sugar and a squeeze of lime. They made a big difference in the vinaigrette for me. I shallow fried the brussel sprouts, as per the recipe, but next time I will bake them on a sheet tray in a very hot oven or broil them quicly to get the char. Apartments in NYC don't have great ventilation so even today, the day after, I can smell the vegetable oil. Be careful if you fry them, I made sure my brussel sprouts were very dry, but there was still a good amount of splattering oil. Hitting them with some good quality sea salt as they came out the pan made them taste fantastic. I warmed up a can of black beans with onion, red bell pepper, garlic and finely chopped cilantro stems that I sweated then added cumin, salt and a couple dashed of Cholula. Didn't have any cojita, but topped them with a little feta. This I made to eat on the side, but I just added this right in the tacos with the serranos, white onion, avocado, cilantro, quarted cherry tomotoes, chopped peanuts and another nice squeeze of lime. I will make these again.
Jerry from the block
NYC
2/5/2021
Good lord, these are SOOOO delicious! I messed up the vinaigrette (like another commenter below) by just throwing all the ingredients together, no thickening slowly...but it didn't matter. I also subbed soy sauce for fish sauce because I'm vegetarian. Otherwise made just as written, and--wow! I don't even understand how these can be so good--will have to make and eat at least 100 more times to make sense of it.
KC
Cambridge, ma
12/4/2020
absolutely amazing, added toasted pine nuts instead of crushed peanuts and used pure peanut butter mixed with sriracha and oil for. Was skeptical about the fish sauce, but the vinaigrette turned out incredible and made me like the Brussel sprouts, which I am normally not a fan of. Will definitely make this again.
Anonymous
Netherlands
9/28/2020
Wee have made this twice now and while we would never have them as tacos - this is not a taco combo! we have had them over rice to rave reviews. My son keeps asking if we can have them again. I would completely recommend I don't even like brussell sprouts.
Anonymous
5/4/2020
Thought this recipe was pretty good! We used cashew butter from our pantry instead of grinding whole peanuts. Having the spicy nut spread definitely made the whole thing more filling and I loved it as an alternative to beans — I hate beans! I misread (didn't bother to read...) the directions and just threw all the sauce ingredients together THEN realized it should be cooked to thicken, so I added a tbsp of corn starch and heated it over medium and it worked out just fine! MY fiance loved the flavor of the vinaigrette and said that for (nearly) vegan tacos, these taste more like meat than any other recipe we've tried (mostly cauliflower and jackfruit variations.) We also did our halved sprouts in a sheet pan instead of on the stovetop, but I thought it still turned out tasty despite what another reviewer said!!
Long Beach, CA
4/3/2020