Cheesy Brussels Sprout Tacos

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.

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.

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.

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.

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