Brussels Sprout and Corn Taco with Jalapeño Lime Sauce
Ingredients
Taco Fillings
brussels sprouts (trimmed, halved)
300 g
corn kernels (fresh, frozen, canned)
200 g
olive oil
15 ml
salt
3 g
black pepper
1 g
Jalapeño Lime Sauce
jalapeño pepper (seeded, chopped)
1 piece
lime (juiced, zested)
1 piece
sour cream
120 g
garlic (minced)
1 clove
salt
1 g
Assembly
corn tortillas
8 piece
fresh cilantro
10 g
Instructions
Prepare Brussels sprouts and corn
Trim and halve Brussels sprouts. If using fresh corn, cut kernels off the cob.
Make jalapeño lime sauce
Combine sour cream, minced garlic, lime juice and zest, chopped jalapeño, and salt in a bowl. Mix until smooth.
Cook Brussels sprouts and corn
Heat olive oil in a pan over medium heat. Add Brussels sprouts cut-side down and cook 4-5 minutes until golden. Add corn, season with salt and pepper, and cook another 3-4 minutes until tender.
Warm the tortillas
Warm corn tortillas in a dry pan or microwave until soft and pliable.
Assemble the tacos
Fill each tortilla with Brussels sprout and corn mixture, drizzle with jalapeño lime sauce, and garnish with fresh cilantro if desired.
Original recipe
Storage
Best enjoyed fresh. Sauce can be stored separately in the fridge up to 3 days.
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