Roasted veggie tacos with the crispiest brussels sprouts and chimichurri – major yum alert.
If you know one thing about me, it’s that I love tacos.
I mean…I LOVE them.
Like, I could eat them every day. I know exactly what styles I like, what my preferred tortilla making method is, and what hot sauces/salsas/accoutrements I like on each one.
Perhaps it’s borderline obsession, but I suppose there are worse things I could be obsessed with. Right? Right.
To put these tacos a smidge higher on the “healthy scale”, I made them with roasted veggies instead of with barbacoa or al pastor (like I typically prefer). Almost everything is made from scratch, but don’t let that scare you away! These tacos are downright delightful. And, they’re not too challenging to make!
Because roasting veggies and assembling everything takes an hour or so, I’d suggest you save this dinner for a little date night, or an evening when you have some time on your hand to enjoy the cooking process. You know, those nights where one hand is tending to the food and the other is occupied with a glass of wine – or in this case, a margarita.
Roasted Veggie Tacos
Well, let’s get down to business. These tacos have a few moving parts: The tortillas themselves (unless you prefer to buy pre-made tortillas which is okay, too!); the roasted brussels; and the chimichurri. The other elements are easy – like crumbled queso fresco, pickled red onions (which you can – and should – make in advance!), and smashed avocado.
If you’ve been here for a while, you also may have already seen my roasted brussels sprouts recipe which produces the most delicious and crispiest golden brown brussels sprouts. Instead of seasoning with just sea salt though, I used adobo, cumin and and smoked paprika – one of my favorite cooking ingredients!
Preheat oven to 425 degrees. Place brussels in a bowl and toss with olive oil. Combine your spice mixture and rub into your brussels. Place brussels cut side down and roast for 15 - 20 minutes, or until golden brown and crispy.
While your brussels are roasting to perfection, make your tortillas. Mix your masa and water in a bowl until combined to where it's not sticking to you or the bowl. Roll out 8-10 golf ball size balls of dough.
Be sure to keep covered with a wet paper towel to retain moisture!
Flatten with a tortilla press or a rolling pin (dough should be placed in parchment paper or saran wrap). Heat for 30 - 45 seconds on each side, flipping three times, in a frying pan over medium heat.
Keep tortillas warm in a tortilla warmer (or little pocket made from foil!) until ready to use.
Blend all ingredients in a food processor or blender until combined. Store in a container in the fridge while finishing up your meal.
Mix all ingredients until combined. Season with salt, to taste. Let sit in fridge until ready to use.
Now it's time to enjoy all your hard work! Add a spoonful of the avocado spread to your tortilla. Top with roasted brussels sprouts and chimichurri. Add toppings as you see fit! My favorite is with queso fresco, blackened corn, pickled red onions, and another splash of fresh lime juice.
Ingredients
Directions
Preheat oven to 425 degrees. Place brussels in a bowl and toss with olive oil. Combine your spice mixture and rub into your brussels. Place brussels cut side down and roast for 15 - 20 minutes, or until golden brown and crispy.
While your brussels are roasting to perfection, make your tortillas. Mix your masa and water in a bowl until combined to where it's not sticking to you or the bowl. Roll out 8-10 golf ball size balls of dough.
Be sure to keep covered with a wet paper towel to retain moisture!
Flatten with a tortilla press or a rolling pin (dough should be placed in parchment paper or saran wrap). Heat for 30 - 45 seconds on each side, flipping three times, in a frying pan over medium heat.
Keep tortillas warm in a tortilla warmer (or little pocket made from foil!) until ready to use.
Blend all ingredients in a food processor or blender until combined. Store in a container in the fridge while finishing up your meal.
Mix all ingredients until combined. Season with salt, to taste. Let sit in fridge until ready to use.
Now it's time to enjoy all your hard work! Add a spoonful of the avocado spread to your tortilla. Top with roasted brussels sprouts and chimichurri. Add toppings as you see fit! My favorite is with queso fresco, blackened corn, pickled red onions, and another splash of fresh lime juice.
Now, this is one of those recipes that you don’t necessarily need to follow to a t. So, you don’t love the seasoning mix on the brussels? Change it! You want to use a pico de gallo on the tacos instead of chimichurri, go for it!
Make them work for you, y’all. The most important part is that you enjoy the meal!
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ps. This recipe was adapted from and inspired by Pinch of Yum’s tasty brussels sprouts taco recipe!
