Veggie Tacos Recipe
Creamy Brussels sprouts, roasted red peppers, banana peppers, broccoli, bell peppers, arugula, spicy mayo
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Ingredients
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Vegetables
Sauce
Taco Shells
Method
Preparation of Vegetables
- 1
Prepare Brussels Sprouts
Trim and halve the Brussels sprouts. In a pot of boiling salted water, blanch them for about 3-4 minutes until tender. Drain and set aside.
- 2
Roast Vegetables
In a preheated oven at 400°F (200°C), roast the broccoli florets and bell peppers on a baking sheet with a drizzle of olive oil and a pinch of salt for 15-20 minutes until they are slightly charred.
- 3
Mix Peppers
In a bowl, combine the roasted red peppers and banana peppers. Set aside.
Making the Sauce
- 4
Prepare Spicy Mayo
In a small bowl, mix the mayonnaise, Sriracha sauce, and lemon juice until well combined. Adjust the spiciness to taste by adding more Sriracha if desired.
Assembling the Tacos
- 5
Warm Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 6
Assemble Tacos
On each tortilla, layer the blanched Brussels sprouts, roasted broccoli, bell peppers, and the mixed peppers. Add a handful of arugula on top, then drizzle with the spicy mayo.
- 7
Serve
Fold the tortillas over the filling, serve immediately, and enjoy your veggie tacos!