Everyday Meals

Brussels Sprout Tacos with Spicy Peanut Butter

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

Yield
4 servings

Ingredients

  1. Salty-Sour Vinaigrette:
    • 3 Tbsp. fish sauce
    • 1 cup unseasoned rice vinegar
    • 1/4 cup sliced scallions
    • 1 1/2" piece ginger, peeled, finely grated
    • Kosher salt
  2. Tacos:
    • 2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes
    • 3/4 cup unsalted, roasted peanuts plus 1/4 cup crushed
    • Kosher salt
    • 1 lb. brussels sprouts, preferably small ones, trimmed, divided
    • 1 cup vegetable oil
    • 8 (6") corn tortillas
    • 1/4 cup finely chopped white onion
    • Sliced avocado, sliced serrano chiles, cilantro leaves with tender stems, flaky sea salt, and lime wedges (for serving)

Preparation

  1. Salty-Sour Vinaigrette:
    1. Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
  2. Tacos:
    1. Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
    2. Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.
    3. To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
    4. Do Ahead
      1. Vinaigrette can be made 1 week ahead. Cover and chill.
      2. Source: Read Full Article