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!

Ingredients

Scale

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

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Instructions

Preheat the oven and the baking sheet to 450 degrees. (Simply preheat the oven with the pan inside!)
Gently coat the Brussels sprouts with olive oil. I like to spread the onto a plate and drizzle.
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!
Bake for 12 minutes then give the pan a little shake to move the Brussels sprouts around.
Bake for an additional 2-3 minutes until browned.
While the sprouts are roasting, whisk together the chili garlic paste, soy sauce, and lime juice.
Remove the sprouts from the oven and carefully drizzle the chili garlic sauce evenly over the Brussels sprouts.
Fill each taco shell with a scoop of Brussels sprouts then sprinkle with feta, diced avocado, and cilantro.
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!)