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Brussels Sprout Sweet Potato Tacos

These tacos were seriously delicious and helped me use up some extra shaved Brussels sprouts in my fridge. I love to shave my own Brussel sprouts, roast my own peppers and make tortillas from scratch. I get that not everyone has time for that, so I've included store-bought suggestions too!

Servings 4

Ingredients

  • 1/2 lb Brussels sprouts sliced thinly (or buy shaved Brussels sprouts)
  • 2 medium sweet potatoes cut into 1/4-inch cubes
  • 1 medium leek sliced thinly
  • 2 cloves garlic minced
  • 2 Tbsp avocado oil divided
  • 8 homemade cassava tortillas (or buy your favorite tortillas)
  • 1 lime cut into wedges
  • 1 avocado cut into cubes

roasted red pepper lime sauce

  • 1 medium red bell pepper (or buy roasted red peppers)
  • 1/2 lime juiced
  • 2 Tbsp Chipotle Fabanaise (Sir Kensington brand)

quick salsa

  • 1 tomato diced
  • 2 Tbsp cilantro chopped
  • 1/2 lime juiced
  • 1/4 - 1/2 jalapeno seeded and minced finely
  • sea salt to taste

Instructions

taco filling

  1. Preheat oven to 400 degrees F.

  2. In a cast iron pan, heat 1 Tbsp avocado oil over medium heat. Add Brussels sprout slices and a dash of sea salt. Allow to cook until browned, stirring only occasionally. Set Brussels sprouts aside.

  3. In the same pan, heat 1 Tbsp avocado oil over medium heat. Add sweet potatoes and a dash of sea salt. Allow to cook undisturbed for about 3 minutes. Stir in leeks and garlic and cook for another 5 minutes. Add about 1/4 cup water.

  4. Put cast iron pan with sweet potatoes mixture in oven. Roast for another 10 minutes. When finished cooking, stir in cooked Brussels sprout slices. Set aside.

roasted red pepper lime sauce

  1. Wash red bell pepper well. Put whole red bell pepper on top of gas oven flame. Allow to cook and blister. Using tongs, rotate bell pepper so that entire skin blisters. Put red bell pepper in a brown bag to steam as it cools.

  2. Once cool enough to handle, rub off red bell pepper skin. Slice pepper, discarding seeds, stem and pith.

  3. Combine roasted red pepper slices, lime juice and Chipotle Fabanaise. I put all these ingredients in a mason jar and used an immersion blender for easy clean up. If you don't own an immersion blender, you can use a regular blender. Blend until smooth.

quick salsa

  1. Combine tomato, cilantro, lime juice, jalapeno and sea salt. Stir well and allow to sit for a few minutes for flavors to combine.

assembling

  1. On each tortilla, put Brussels sprout sweet potato mixture. Top with avocado, roasted red pepper lime sauce, salsa and a squeeze of lime.