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Crispy Brussels Sprout Tacos & Peanut Crema

with Marinated Cilantro Rice

35 MIN

2 Servings

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add Shrimp

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-peanut sauce, and cooling avocado—perfectly matched by a hearty side of cilantro rice.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

940 Cals (est.)

fresh

ingredients

4 Flour Tortillas
½ cup Long Grain White Rice
½ lb Brussels Sprouts
2 cloves Garlic
1 Lime
1 Avocado
1 Sweet Onion
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
10 oz Tail-On Shrimp (Peeled & Deveined)
2 Tbsps Tahini
1 Tbsp Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the peanut crema

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime. 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, slice the avocado then place in a bowl. Top with the juice of 1 lime half; season with salt and pepper. 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 peanut butter spread, lime zest, the juice of the remaining lime half, as much of the garlic paste as you'd like, 2 tablespoons of warm water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Grate the cheese on the large side of a box grater.

2 Cook the rice

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.

3 Roast the vegetables & pepitas

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

4 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.

5 Assemble the tacos & serve your dish

Assemble the tacos using the cheesy tortillas, peanut butter crema, roasted vegetables and pepitas, and sliced avocado. Serve the tacos with the cilantro rice on the side. Enjoy!