Namaste, I’m Aarav Kapoor and I’m here to share with you a recipe that will definitely spice up your taco night. Who says tacos can’t be a little adventurous? These Crispy Brussels Sprouts Tacos with Spicy Lime Aioli take your taste buds on a journey that they will never forget. With charred, crispy Brussels sprouts and a tangy, spicy aioli, your taste buds will be jumping for joy!
Before becoming a writer, Aarav Kapoor worked as a farmer in the rural region of Maharashtra, India. He has always been passionate about cooking, and he loves experimenting with new recipes in his free time. When he’s not writing about food, Aarav enjoys playing the sitar and practicing yoga.
Aarav Kapoor currently resides in Canada and grew up in India.
I come from the rural region of Maharashtra, India where I spent many years as a farmer. Being a farmer, I cultivated my love for food. I believe that food brings people together and creates a sense of community. I have always loved experimenting with new recipes, and this recipe is one that I can’t wait to share with you. The Crispy Brussels Sprouts Tacos with Spicy Lime Aioli combines flavors and textures that I love. Brussels sprouts are an underrated vegetable, and this recipe elevates them to new heights.
The Crispy Brussels Sprouts Tacos with Spicy Lime Aioli recipe is inspired by my travels to Mexico. While exploring the local street food scene, I came across a vendor who was selling tacos with crispy roasted Brussels sprouts. The vendor generously drizzled a spicy, tangy sauce over the top of the roasted veggies, and let me tell you, it was a game-changer. I spent the next few weeks perfecting my own version of the recipe, and the result is what I’m sharing with you today. It’s a dish that combines two of my favorite cuisines – Mexican and Indian – to create a flavor-packed taco that you won’t soon forget.
What you need
Get ready for a flavor-packed fiesta with these Crispy Brussels Sprouts Tacos with Spicy Lime Aioli! Thinly sliced Brussels sprouts are roasted to perfection until crispy and charred, then generously drizzled with a spicy lime aioli. The aioli is a combination of tangy sour cream, smoky adobo sauce, and earthy cumin that gives these tacos their signature kick. To assemble the tacos, we load up tortillas with the roasted Brussels sprouts, colorful radishes, fresh cilantro, and green onions. The resulting dish is crunchy, colorful, and bursting with mouthwatering flavors. This recipe is super easy to make, and it’s a great way to add some excitement to a weeknight dinner. So go ahead and dive into this new take on taco night, your taste buds won’t regret it!
Ingredients:
- Brussels sprouts – The star of the recipe! Brussels sprouts are thinly sliced, then roasted until crispy and lightly charred, adding a satisfying texture and flavor to the tacos. They can be substituted with cauliflower if desired.
- Olive oil – Used to coat the Brussels sprouts before roasting, giving them a nice crisp and golden texture. Can be substituted with any neutral oil.
- Salt – Seasons the dish and helps bring out the natural flavor of the Brussels sprouts.
- Garlic powder – A seasoning used to add a subtle flavor of garlic that goes well with the Brussels sprouts. Can be substituted with fresh garlic if desired.
- Taco-sized tortillas – Used to hold the crispy Brussels sprouts and spicy lime aioli. Soft corn or flour tortillas work here.
- Cilantro – Fresh cilantro leaves provide a bright and herbaceous flavor to the dish. Can be skipped if not a fan of cilantro.
- Radishes – Thinly sliced radishes add a crunchy texture and a pop of color to the tacos. Can be substituted with pickled onions.
- Lime wedges – Used to squeeze over the tacos before eating, adding a tart and fresh flavor to the dish.
- Green onions – Chopped green onion is used as a garnish to add a mild onion flavor. Can be substituted with sliced onions.
- Sour cream – Sour cream is used as the main ingredient for the spicy lime aioli, which adds a tangy and spicy flavor to the dish. Can be skipped or substituted with Greek yogurt or mayo.
- Lime juice – Fresh lime juice gives the aioli its signature tartness. Can be substituted with lemon juice.
- Adobo sauce – Used to add a smoky and spicy flavor to the aioli. It’s the sauce from canned chipotle peppers in adobo sauce. Can be substituted with your favorite hot sauce.
- Cumin – Ground cumin adds an earthy and warm flavor to the aioli.
- Salt – Seasons the aioli and brings out the other flavors.
Utensils:
- Baking sheet
- Parchment paper – Optional, but recommended to prevent the Brussels sprouts from sticking to the baking sheet.
- Large mixing bowl
- Cutting board
- Sharp knife
- Small mixing bowl
- Whisk
Brussels Sprouts
Everyone loves a good crispy vegetable, and that’s why brussels sprouts are so much fun! Not only do they have an adorably miniature look, but they also add a crispy, charred texture and a mildly sweet, earthy flavor to any dish. They’re packed with antioxidants, vitamins C and K, and are low in calories, making them a healthy choice. Brussels sprouts can be polarizing, but when roasted until crispy like in this recipe, they turn into a delicious veggie treat that even picky eaters can’t resist!
Adobo Sauce
Adobo sauce is a versatile ingredient that can be used in so many dishes! It’s made from ground chili peppers, vinegar, salt, and other spices. The smoky flavor and mild heat add a unique depth of flavor to any dish. Adobo sauce is often used in Mexican cuisine, but it’s also a popular condiment in the Filipino kitchen. In this recipe, adobo sauce makes an appearance in the spicy lime aioli, adding a slightly spicy and smoky flavor that nicely complements the crispy brussels sprouts. It’s essential to use it in moderation, as its spiciness can vary depending on the brand. However, the flavor it adds is undeniable, and it’s a must-have condiment to spice up your kitchen game!
What to serve it with?
Personally, I recommend serving these Crispy Brussels Sprouts Tacos with Spicy Lime Aioli with a side of traditional Indian rice pilaf. The fluffy, fragrant rice serves to balance out the spicy acidity of the tacos. The rice can also be served with some cooling cucumber raita. As an Indian who grew up on rice, I can attest to how perfectly it complements the taste and texture of the tacos. Alternatively, tortilla chips and your favorite guacamole are also a great option for those looking to keep it simple. Regardless of what you choose, these tacos are sure to be a hit at any meal!
Summary
As I sign off, I urge you to give this recipe a try. These Crispy Brussels Sprouts Tacos with Spicy Lime Aioli are a flavor explosion that you don’t want to miss out on. I would love to hear your thoughts and feedback on the recipe and its unique combination of flavors. Have you tried roasted Brussels sprouts before? Are you a fan of spicy aioli? Let me know in the comments below. And if you do give the recipe a try, be sure to tag me in your photos so I can see your culinary masterpieces! Until next time, happy cooking!
Here’s the recipe:
Crispy Brussels Sprouts Tacos with Spicy Lime Aioli
Equipment
- Baking Sheet
- Parchment Paper
- Large mixing bowl
- cutting board
- Sharp Knife
- Small Mixing Bowl
- Whisk
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Garlic powder
- 8 Taco-sized tortillas
- 1/4 cup Cilantro
- 2 Radishes
- as needed Lime wedges
- 2 Green onions
- 1/2 cup Sour cream
- 1 tbsp Lime juice
- 2 tsp Adobo sauce
- 1/2 tsp Cumin
- 1/4 tsp Salt
Instructions
- Preheat the oven and prepare the Brussels sprouts - Preheat the oven to 425°F (220°C). Rinse the Brussels sprouts under cold water and pat them dry with a paper towel. Remove any wilted or yellow leaves, trim the ends, and slice off the bottom. Slice each Brussels sprout into thin rounds, discarding the tough stems. Place the sliced Brussels sprouts into a large mixing bowl. - For extra crispy Brussels sprouts, make sure to slice them as thinly as possible. Use a mandoline slicer if you have one, it's much easier and quicker than using a knife.
- Coat the Brussels sprouts and roast them - Drizzle the Brussels sprouts with olive oil and season with salt and garlic powder. Toss everything to combine. Line a baking sheet with parchment paper (optional) and spread the Brussels sprouts in an even layer. Roast for 20-25 minutes, flipping halfway through cooking, until the slices are crispy and lightly charred. - Don't overcrowd the baking sheet, or the Brussels sprouts will steam instead of roast. Be sure to flip the slices halfway through cooking to ensure they cook evenly.
- Make the spicy lime aioli - In a small mixing bowl, whisk together the sour cream, lime juice, adobo sauce, cumin, salt, and black pepper until smooth. Adjust the seasoning to taste, adding more salt or lime juice if needed. Set the aioli aside. - If the aioli is too thick, add a splash of water or milk to loosen it up. If you don't have adobo sauce, you can replace it with your favorite hot sauce for a similar kick.
- Warm up the tortillas - Place the tortillas on a plate and microwave them for 20-30 seconds until they are warm and pliable. You can also heat them up in a dry skillet or on a gas flame for a charred flavor. - If you're using corn tortillas, they tend to crack easily, so it's essential to warm them up first to prevent that.
- Assemble the tacos - To assemble the tacos, spread a generous amount of the spicy lime aioli on each tortilla. Top with the crispy Brussels sprouts, sliced radishes, green onions, and cilantro. Serve immediately with lime wedges. - Feel free to add your favorite toppings to these tacos! Avocado, salsa, or chopped tomatoes would all work well.
