These spicy Brussels sprout tacos are only a handful of ingredients but they’re packed with spicy flavors! Plus, I’m sharing my secrets for crispy Brussels sprouts in the oven with minimal oil. These might be your new favorite taco!

Last fall, Alex and I took a weekend trip to Annapolis, Maryland and while we were there, we stopped at Vida Taco Bar. If you find yourself in Annapolis or Baltimore, you should definitely give this taco shop a visit. I had a delicious buffalo cauliflower taco but the real stand out was the Brussels sprout taco. It was my first time having this cruciferous vegetable enveloped in a tortilla and it was a game changer.

brussels sprout taco

While that particular taco was fried, we’re going to keep things healthier here and roast the Brussels sprouts in the oven. The sauce is simple but full of flavor so you won’t have to add a lot of oil into this recipe. The first time I made these, I immediately wished I had made a double batch because Alex and I ate them all in a matter of minutes.

Luckily, these are super simple and I made another batch the next day. This recipe makes enough for about 6 tacos so, at our house, that serves 2 people.

Brussels Sprout

Tips for Crispy Brussels Sprouts in the Oven

  1. Preheat the pan. When you’re preheating the oven, preheat the pan, too. This means the Brussels sprouts will start cooking as soon as they hit the pan. It’ll give you more browning without overcooking the Brussels sprouts.
  2. Don’t use too much oil. I know it seems like more oil = better flavor but they can get soggy if you add too much. I find that 1 tablespoon per pound of Brussels sprouts is just about perfect. Drizzle as slowly as you can to evenly coat the sprouts.
  3. Cut the Brussels sprouts into even pieces. The sprouts I used when taking these photos were huge so I cut nearly all of them into quarters. If you have all different sizes, cut larger ones into quarters and smaller ones in half. Similar sized pieces mean will produce even cooking times.
  4. Don’t crowd the pan. Use the largest tray you can so that the Brussels sprouts are in a single layer and they have a little room around them.
  5. Rotate the pans. If you’re making a double batch and you have more than one tray in the oven, be sure to switch the pans halfway through cooking. That will ensure that they get evenly browned on all sides.

What is chili paste?

Brussels Sprout taco sauce
Chili paste, sometimes called sambal oelek can be found in most grocery stores near the soy sauce and sriracha. I like the Lee Kum Kee or Huy Fong brand chili garlic paste (the same brand as the popular sriracha sauce!) If you absolutely refuse to buy it even though it will become a pantry staple… you can try to substitute sriracha instead, although the end result will have a stronger vinegar flavor.
 
But if I can convince you to buy this paste, please do it. It’s so good in stir-fries and you’ll definitely be making these tacos again. It lasts a long time, so you’ll definitely find more ways to use it!
 
brussles sprouts roasted

Are these tacos gluten free?

They certainly can be! Just make sure you’re using a gluten-free soy sauce. Instead of regular soy sauce, I like using liquid aminos by Braggs which is gluten-free. Most chili paste is gluten-free but be sure to check the brand just to be safe! And you’ll want to use corn tortillas instead of flour tortillas.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Spicy Brussels Sprout Tacos

  • Author: Liz Thomson
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 6 tacos (serves 2) 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

Description

These spicy Brussels sprout tacos are just a handful of ingredients but they pack a spicy punch! I’m sharing my secrets for crispy Brussels sprouts in the oven with minimal oil. These might be your new favorite taco!


Scale

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • 1 tablespoon chili garlic paste (see note)
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • 6 small corn or flour tortillas
  • 1 small avocado, sliced
  • ¼ cup crumbled feta
  • Cilantro for garnish

Instructions

  1. Preheat the oven and the baking sheet to 450 degrees. (Simply preheat the oven with the pan inside!)
  2. Gently coat the Brussels sprouts with olive oil. I like to spread the onto a plate and drizzle.
  3. Once the oven is preheated, carefully remove the pan from the oven and spread the Brussels sprouts into a single layer. Be careful as the pan will be hot!
  4. Bake for 12 minutes then give the pan a little shake to move the Brussels sprouts around.
  5. Bake for an additional 2-3 minutes until browned.
  6. While the sprouts are roasting, whisk together the chili garlic paste, soy sauce, and lime juice.
  7. Remove the sprouts from the oven and carefully drizzle the chili garlic sauce evenly over the Brussels sprouts.
  8. Fill each taco shell with a scoop of Brussels sprouts then sprinkle with feta, diced avocado, and cilantro.
  9. Drizzle with additional chili paste, if desired.

Notes

Chili garlic paste, sometimes called sambal oelek can be found in most grocery stores near the soy sauce and sriracha. I like the Huy Fong brand (the same brand as the popular sriracha sauce!)

Keywords: Brussels Sprout Tacos

brussles sprout tacos

The sauce is so simple and at first, I was afraid it was going to be too spicy. But once the sprouts are combined with salty feta and creamy avocado, it’s the perfect combination. That said, chili paste brands can vary and some brands may be spicier than others. You can always add more if you like! I recommend dipping a Brussels sprout in the sauce for a taste test before you toss all of the sprouts in the mixture. This gives you a chance to adjust the seasoning if it’s too spicy!

What can I serve with these tacos?

Need an easy side dish to pair with your tacos? Try one of these recipes!

 

What’s the best taco you’ve ever had?