Thai-Inspired Brussels Sprout Tacos with Peanut Sauce
- Active Time: 30 min
- Total Time: 30 min
- Servings: 2
For these tacos, thinly sliced brussels sprouts get sautéed until golden and crispy and loaded into warm corn tortillas along with a vinegary carrot and cabbage slaw. The highlight of this dish is the sweet and salty peanut butter sauce that gets drizzled over everything.
Finally, we finish off the tacos by topping them with crushed peanuts, fresh cilantro, and a drizzle of sriracha for a little spice. This is truly one of the best ways to eat brussels sprouts and easily one of my favorite taco recipes!
Ingredients
-
Slaw
- 1 carrot, cleaned and cut into matchsticks
- 1 cup shredded red cabbage
- 2 tbsp rice vinegar
- 1 tsp vegan fish sauce
- Salt, to taste
-
Peanut Sauce
- 2 tbsp natural peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 ½ tsp maple syrup
- Water, for thinning
-
Brussels Sprouts
- 3 cups thinly sliced brussels sprouts
- 1 tbsp olive oil
- Salt and pepper, to taste
-
For Serving
- 6 corn tortillas
- Crushed peanuts, for serving
- Sriracha, for serving
- Cilantro, for serving
Preparation
Make Slaw
In a medium bowl combine carrots, red cabbage, rice vinegar, vegan fish sauce, and salt. Toss to combine and set aside.
Make Sauce
In a small bowl whisk together peanut butter, soy sauce, rice vinegar, and maple syrup until smooth. Add water as needed until the sauce is thin enough to be drizzled.
Cook Brussels Sprouts
Heat olive oil in a pan over medium heat. Add brussels sprouts and season with salt and pepper. Cook for about 10 minutes, tossing occasionally, until brussels sprouts tender and slightly crispy.
Warm Tortillas
While brussels sprouts are cooking, warm tortillas over an open flame or wrapped in foil in the oven.
Plate & Serve
To serve, divide brussels sprouts among tortillas, add the slaw, drizzle with peanut sauce, and top with crushed peanuts, cilantro, and sriracha.
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