About the Recipe
Spice up taco night with a unique twist, these Old Bay Brussels Sprout Tacos are a flavor-packed, plant-based delight! Tossed in the iconic Old Bay seasoning, these crispy, roasted Brussels sprouts bring a satisfying crunch and savory depth to every bite. Perfect for Taco Tuesday or any night you’re craving something new, this Coolfood recipe is easy to make and sure to impress!
Ingredients
For the Old Bay Brussels Sprouts:
0.5 lb. Brussels sprouts, quartered
1 Tbs. vegetable oil
1 Tbs. Old Bay seasoning
For the Ranch Crema:
2.5 oz. or a heaping 1/4 cup plain Greek yogurt
1/3 cup ranch dressing
1 Tbs. lime juice
1/2 cup cilantro, finely chopped
For the pickled red cabbage:
3/4 cup red wine vinegar
1 tsp. granulated sugar
1 tsp. kosher salt
1/2 cup red cabbage, shredded
For the Tacos:
12 flour tortillas
1 1/2 cups Old Bay Brussels sprouts
3/4 cups ranch crema
1/2 cup pickled red cabbage
1 cup corn, charred/roasted
1 medium fresh jalapeno, sliced thin
1/2 cup cilantro, chopped
1/2 cup white onion, chopped
3/4 cup crumbled queso fresco
1 fresh lime, cut into 8 wedges
Preparation
To Make Old Bay Brussels Sprouts
Step 1
Preheat convection oven to 400 F.
Step 2
Combine quartered Brussels sprouts, oil, and old bay seasoning. Toss to coat.
Step 3
On sheet pan(s) coated with cooking spray, spread Brussels sprouts in single layer. Bake until Brussels sprouts are browned, 15-20 minutes.
To make pickled red cabbage
Step 1
In a stockpot over medium heat, add your vinegar, sugar, and salt. Whisk until sugar and salt have fully dissolved. Wait for your mixture to come to a boil.
Step 2
Pour the hot mixture over your shredded cabbage and mix well. Leave to sit for 30 - 40 minutes.
Step 3
Cover and keep chilled until you're ready to plate.
To Make Ranch Crema
Step 1
Combine all ingredients into a bowl. Whisk until blended.
Assemble Your Taco
Layer the following across center of 1 Tortilla:
a little less than 1/4 cup Old Bay Brussels sprouts
1 Tbs. ranch crema
1 Tbs. pickled purple cabbage
2 Tbs. charred corn
1 tsp. cilantro
1 tsp. onion
1 Tbs. queso fresco
3 slices of jalapeno
Serve immediately with one wedge of fresh lime.