Chorizo Spiced Brussels Sprout Tacos Recipe By Tasty

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CHORIZO-SPICED BRUSSELS SPROUT TACOS RECIPE BY TASTY



Chorizo-Spiced Brussels Sprout Tacos Recipe by Tasty image

Here's what you need: Simple Truth® Organic Brussels Sprouts, medium Simple Truth® Organic Whole Baby Bella Mushrooms, Simple Truth® Organic Extra Virgin Olive Oil, Simple Truth® Organic Mild Chorizo Spice Blend, corn tortillas, Simple Truth® Organic Hass Avocado, crumbled queso fresco, Simple Truth® Organic Salsa Verde, Simple Truth® Organic cilantro, mexican crema, adobo sauce, kosher salt, pickled red onion, Simple Truth® Organic Distilled White Vinegar, Simple Truth® Organic Cane Sugar, red onion

Provided by Kroger

Categories     Lunch

Yield 2 servings

Number Of Ingredients 16

12 oz Simple Truth® Organic Brussels Sprouts
12 medium Simple Truth® Organic Whole Baby Bella Mushrooms
¼ cup Simple Truth® Organic Extra Virgin Olive Oil
1 packet Simple Truth® Organic Mild Chorizo Spice Blend
6 corn tortillas, lightly charred
1 Simple Truth® Organic Hass Avocado, pitted, peeled, and sliced
½ cup crumbled queso fresco
Simple Truth® Organic Salsa Verde
¼ cup Simple Truth® Organic cilantro
¼ cup mexican crema
2 tablespoons adobo sauce, from canned chipotles in adobo
1 pinch kosher salt
pickled red onion
½ cup Simple Truth® Organic Distilled White Vinegar
2 tablespoons Simple Truth® Organic Cane Sugar
¼ cup red onion, thinly sliced

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Trim the ends off the Simple Truth® Organic Brussels Sprouts and cut into quarters. Remove the stems from the mushrooms and cut into quarters.
  • On the prepared baking sheet, toss the Brussels sprouts and mushrooms with the olive oil and Simple Truth® Organic Mild Chorizo Spice Blend until well coated. Bake for about 25 minutes, or until the Brussels sprouts and mushrooms are crispy and brown.
  • Meanwhile, make the chipotle crema: In a small bowl, stir together the Mexican crema, adobo sauce, and salt until well combined. Refrigerate until ready to use.
  • Make the pickled red onions. Add the white vinegar and sugar to a small saucepan. Bring to a simmer over medium-high heat, then add the red onions. Boil for 5-10 minutes, or until the onions have softened and the liquid is bright pink. Remove the pot from the heat and set aside. Drain pickled onions before using.
  • Assemble the tacos: Arrange the tortillas on a plate and smear with some of the chipotle crema. Divide the Brussels sprout and mushroom mixture evenly between the tortillas. Top with the avocado, queso fresco, Simple Truth® Salsa Verde, pickled red onions, and Simple Truth® Organic cilantro. Serve immediately.
  • Meal prep instructions: If not serving right away, store roasted vegetables, crema, and red onions in separate containers in the refrigerator. Warm up vegetables in the oven at 400°F (200°C) for 5-10 minutes, then assemble.
  • Enjoy!

Nutrition Facts : Calories 882 calories, Carbohydrate 67 grams, Fat 59 grams, Fiber 16 grams, Protein 25 grams, Sugar 10 grams

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