Cheesy Brussels Sprout Tacos with Spicy Tahini Sauce, Avocado & Cilantro Rice
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Cheesy Brussels Sprout Tacos

with Spicy Tahini Sauce, Avocado & Cilantro Rice

35 MIN
+$2.95/serving 2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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    From the Test Kitchen

    In this recipe, soft flour tortillas are toasted with a layer of melty monterey jack cheese, then filled with crispy roasted brussels sprouts, spicy chipotle-tahini sauce, and cooling avocado—perfectly matched by a hearty side of cilantro rice.
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    • Nutrition
      PER SERVING
    • Calories
      1150 Cals (est.)
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    ingredients
    Cheesy Brussels Sprout Tacos with Spicy Tahini Sauce, Avocado & Cilantro Rice
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • ½ lb Brussels Sprouts
    • 2 cloves Garlic
    • 1 Lime
    • 1 Sweet Or Yellow Onion
    • 1 Avocado
    • 2 Tbsps Raw Pepitas
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 tsps Chipotle Chile Paste
    • ¼ cup Cilantro Sauce
    • 2 oz Monterey Jack Cheese
    • 2 Tbsps Tahini
    • 1 Tbsp Honey
    time-saving
    tips & techniques
    Prepare the ingredients & make the spicy tahini sauce
    1 Prepare the ingredients & make the spicy tahini sauce

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve and pit the avocado. Using a spoon, remove the avocado from the skin; thinly slice the avocado, then place in a bowl. Top with the juice of 1 lime half; season with salt and pepper. Grate the cheese on the large side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tahini, honey (kneading the packet before opening), lime zest, the juice of the remaining lime half, 2 tablespoons of warm water, as much of the garlic paste as you'd like, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Make the cilantro rice
    2 Make the cilantro rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the cilantro sauce; stir to combine.

    Roast the vegetables & pepitas
    3 Roast the vegetables & pepitas

    Meanwhile, line a sheet pan with foil. Place the quartered brussels sprouts and onion wedges on the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 12 minutes. Leaving the oven on, remove from the oven. Carefully add the pepitas in an even layer. Return to the oven and roast 2 to 4 minutes, or until the pepitas are lightly browned and the vegetables are tender when pierced with a fork. Remove from the oven.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate.

    Make the cheesy tortillas
    5 Make the cheesy tortillas

    Once the vegetables have roasted about 10 minutes, place the tortillas on a separate sheet pan. Evenly top with the grated cheese. Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

    Assemble the tacos & serve your dish
    6 Assemble the tacos & serve your dish

    Assemble the tacos using the cheesy tortillas, spicy tahini sauce, cooked chickenroasted vegetables and pepitas, and sliced avocado. Serve the tacos with the cilantro rice on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the spicy tahini sauce
    1 Prepare the ingredients & make the spicy tahini sauce

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve and pit the avocado. Using a spoon, remove the avocado from the skin; thinly slice the avocado, then place in a bowl. Top with the juice of 1 lime half; season with salt and pepper. Grate the cheese on the large side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tahini, honey (kneading the packet before opening), lime zest, the juice of the remaining lime half, 2 tablespoons of warm water, as much of the garlic paste as you'd like, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    2 Make the cilantro rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the cilantro sauce; stir to combine.

    Make the cilantro rice
    Roast the vegetables & pepitas
    3 Roast the vegetables & pepitas

    Meanwhile, line a sheet pan with foil. Place the quartered brussels sprouts and onion wedges on the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 12 minutes. Leaving the oven on, remove from the oven. Carefully add the pepitas in an even layer. Return to the oven and roast 2 to 4 minutes, or until the pepitas are lightly browned and the vegetables are tender when pierced with a fork. Remove from the oven.

    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate.

    Cook the chicken
    Make the cheesy tortillas
    5 Make the cheesy tortillas

    Once the vegetables have roasted about 10 minutes, place the tortillas on a separate sheet pan. Evenly top with the grated cheese. Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

    6 Assemble the tacos & serve your dish

    Assemble the tacos using the cheesy tortillas, spicy tahini sauce, cooked chickenroasted vegetables and pepitas, and sliced avocado. Serve the tacos with the cilantro rice on the side. Enjoy!

    Assemble the tacos & serve your dish
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