brussels sprouts tacos


Brussels Sprouts
  • 16 ounces brussels sprouts, shredded
  • 1 tablespoon taco seasoning
  • salt and olive oil
  • 8 ounces frozen corn
  • 1 jalapeño, minced
  • lime juice, salt, and olive oil
Cilantro Chimichurri
  • 1 packed cup each cilantro and parsley
  • 1/4 cup each water and olive oil
  • 1/4 cup cashews or sunflower seeds
  • 1 clove garlic
  • 1/2 teaspoon salt
  • juice of 2 limes
Other Add-Ins
  • red onion for pickling (see notes!)
  • tortillas, black beans, corn, avocado, cotija cheese


  1. Red Onions: Optional, but yum. Start on these first – see notes.
  2. Chimichurri: Hit up the food processor or blender and pulse it all together until smooth. Like we do.
  3. Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
  4. Corn: Saute the corn and jalapeño with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, for a few minutes to get that roasty, charred thing going on.

Recipe source: pinchofyum