ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsSkip to Content
MealDinnerTacos & BurritosHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesOne-Pot or PanMeal PrepBBQGame DayBakingLunchGluten-FreeMexicanCentral & South American

Chorizo-Spiced Brussels Sprout Tacos

Spice up your taco night with these Chorizo-Spiced Brussels Sprout Tacos! A mouthwatering blend of flavors that'll have you craving more.

Kroger brand logo
Presented by
Kroger
Chorizo-Spiced Brussels Sprout Tacos

Ingredients

for 2 servings

  • 12 oz Simple Truth® Organic Brussels Sprouts (350 g)
  • 12 medium Simple Truth® Organic Whole Baby Bella Mushrooms
  • ¼ cup Simple Truth® Organic Extra Virgin Olive Oil (60 mL)
  • 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 (55 g)
  • Simple Truth® Organic Salsa Verde
  • ¼ cup Simple Truth® Organic cilantro (10 g)

Chipotle Crema

  • ¼ cup mexican crema (55 g)
  • 2 tablespoons adobo sauce, from canned chipotles in adobo
  • 1 pinch kosher salt
  • pickled red onion
  • ½ cup Simple Truth® Organic Distilled White Vinegar (120 mL)
  • 2 tablespoons Simple Truth® Organic Cane Sugar
  • ¼ cup red onion (40 g), thinly sliced

Nutrition Info

  • Calories 882
  • Fat 59g
  • Carbs 67g
  • Fiber 16g
  • Sugar 10g
  • Protein 25g

Estimated values based on one serving size.

This recipe isn’t available to shop.

Unfortunately, not all our recipes can be shopped through Tasty.

Preparation

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Trim the ends off the Simple Truth® Organic Brussels Sprouts and cut into quarters. Remove the stems from the mushrooms and cut into quarters.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Enjoy!

Related Recipes

Chorizo-Spiced Brussels Sprout Tacos