RECIPE: Resolve to eat more tacos with this Brussels sprouts dish
Friends, if your New Year’s resolution is to eat more tacos, I have a recipe for you. And if your resolution is to eat healthier, or prepare more homemade meals, or break through your cooking rut, you should read on, too. This recipe for Brussels sprouts tacos checks all the boxes for a nutritious, delicious meal that’s ready in about 20 minutes, including prep time.
Your first question might be: Why are we wrapping Brussels sprouts in tortillas? The simple answer is that I wanted to entice my family to eat more vegetables, and they will eat anything that resembles a taco. The more sophisticated answer is that roasted Brussels sprouts deliver deep, savory notes with lots of filling fiber. They are sufficiently hearty and tasty to carry a meatless meal.
To be a weeknight staple, this recipe needs to come together quickly. Browning the Brussels sprouts in a cast-iron skillet on the stovetop cooks them in half the time it takes to roast them in the oven. Bonus: We can slip slivers of garlic into the skillet when the Brussels are nearly finished, which yields complementary roasted garlic notes in seconds.
A drizzle of Greek yogurt seasoned with spicy ancho powder adds a creamy texture but scant calories. For a vegan option, skip the crema and top your tacos with salsa or chopped red bell peppers. Either way, these tacos are so terrific, you’ll resolve to enjoy them all year long.
Brussels Sprouts Tacos with Ancho Crema
- 2 tablespoons plain 2% Greek yogurt
- Pinch ancho chile powder (substitute chipotle powder for smokier flavor)
- Pinch plus 1/4 teaspoon salt, divided
- 2 tablespoons canola oil
- 1 pound Brussels sprouts, trimmed and quartered
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon unsalted butter
- 2 cloves garlic, sliced into thin slivers
- 2 teaspoons lemon juice
- 6 6-inch corn tortillas
- 2 tablespoons chopped cilantro leaves (optional)
- Pickled red onions (optional)
- In a small bowl, whisk together yogurt, a pinch of ancho chile powder and a pinch of salt. Taste and adjust seasonings. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Add oil. When oil shimmers, add Brussels sprouts with a cut-side down, in a single layer. Sprinkle with remaining 1/4 teaspoon salt and black pepper. Let Brussels sprouts sit without stirring 3 to 4 minutes, until bottoms are dark brown. Stir. Continue to cook until all sides are browned, stirring occasionally, about 9 minutes more.
- Reduce heat to low and add butter and garlic. Cook 1 to 2 minutes, stirring frequently, until butter is melted and garlic is browned and soft. Sprinkle with lemon juice.
- Evenly divide and spoon Brussels sprouts mixture among tortillas. Top with cilantro and red onions, if desired. Drizzle with the yogurt mixture.
Nutritional information
Per serving: Per taco: 147 calories (percent of calories from fat, 43), 4 grams protein, 18 grams carbohydrates, 4 grams fiber, 7 grams total fat (2 grams saturated), 6 milligrams cholesterol, 144 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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