Imagine whipping up some delicious tacos with a twist! Start by sautéing shredded brussels sprouts with a dash of taco seasoning, salt, and a drizzle of olive oil until they’re perfectly tender and flavorful. Meanwhile, give your corn a nice char by sautéing it with minced jalapeño, a squeeze of lime, and a pinch of salt. Let the corn sit undisturbed in the pan for a few minutes to get those lovely roasted flavors.
For an extra punch of flavor, blend up a vibrant cilantro chimichurri. Just toss cilantro, parsley, water, olive oil, your choice of cashews or sunflower seeds, a clove of garlic, salt, and the juice of two limes into a food processor. Blend until smooth.
If you’re feeling fancy, consider pickling some red onions for an added zing. Just slice the onions thinly, and let them marinate in a mix of rice vinegar, salt, and a touch of sugar. These can sit and pickle while you prepare everything else.
When everything’s ready, load up your charred tortillas with the brussels sprouts, corn, black beans, and a generous drizzle of the chimichurri. Top with slices of avocado and a sprinkle of cotija cheese for a non-vegan version, or leave the cheese out for a vegan treat.
This meal is not only a feast for the taste buds but also keeps well, so you can enjoy the flavors for a few days. Whether you’re making a quick dinner or prepping for the week, these tacos are sure to impress!
