Recipe: Brussels sprout taco with shallot and cilantro salsa

When you want something new

I’ve never had Brussels sprouts before and while I’m not a fan, the shallot and cilantro salsa is incredible (and goes a long way to ease the bitterness of the Brussels sprouts). While we may not repeat this with Brussels sprouts, I see an avocado and grilled tofu version in our future!

I made a few modifications to the original found here: http://www.howsweeteats.com/2014/01/brussels-sprouts-tacos-with-caramelized-shallot-salsa/.

Brussels sprout taco with shallot and cilantro salsa – approx. $1.35 per serving

Ingredients

Salsa

2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, chopped (I used dried and about 3 tablespoons)
1/2 teaspoon salt
2 teaspoons brown sugar
1 pint grape tomatoes, halved (I used four roma tomatoes, diced)
1/4 teaspoon black pepper
1/4 cup torn fresh cilantro

Brussels sprouts

2 tablespoons olive oil
1 pound brussels sprouts, stems removed and sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
2 garlic cloves, minced
4 ounces manchego cheese, freshly grated (I used cheddar)
10 4-inch flour or corn (your choice) tortillas, warmed

Directions

Salsa

Heat a skillet over low heat and add 1 tablespoon of olive oil and butter. Add the shallots with 1/4 teaspoon salt and stir to coat. Cook the shallots, stirring every few minutes, until the slightly golden and caramelized, about 15 minutes. Stir in the brown sugar and cook for another 10 minutes. If at any time, the shallots seem to be burning or crisping up, reduce the heat.

Over heat, add in the tomatoes with the remaining tablespoon of olive oil, 1/4 teaspoon of salt and pepper. Stir until they become tender and remove from heat. Stir in cilantro.

Tacos
While the shallots and tomatoes are cooking, heat a large skillet over medium-high heat and add the olive oil. Add the Brussels with the salt and pepper, tossing to coat. Cook until slightly soft and the sprouts begin to crisp, about 10 minutes, stirring occasionally and flipping the sprouts. Stir in the smoked paprika, garlic and red pepper flakes and cook for 30 seconds. Turn off the heat.

To serve the tacos, warm the tortillas and fill them with the Brussels sprouts. Add some grated cheddar on top and a few spoonfuls of the salsa. Enjoy!

salsa beginnings

salsa

yum

finished salsa

grilling

Brussels Sprouts

 

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