Brussel Sprout Tacos Recipe

Combine apple cider vinegar, water, sugar, and 0.5 tsp salt in a small saucepan. Heat just until sugar and salt dissolve, then remove from heat and let cool slightly.

Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onion so it is fully submerged. Let sit at room temperature for at least 20 minutes. For best flavor, refrigerate at least 1 hour before serving (can be made up to 3 days ahead).

In a small bowl, whisk together mayonnaise, minced chipotle, adobo sauce, minced garlic, lime juice, honey (if using), and 0.25 tsp salt until smooth. Taste and adjust heat or acidity by adding more adobo or lime juice as desired. Refrigerate until ready to use.

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and halve (or quarter very large ones) so pieces are roughly bite-sized.

On a sheet pan, toss the halved Brussels sprouts with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer, cut-side down if possible.

Roast in the preheated oven for 18–22 minutes, tossing once halfway through, until edges are caramelized and centers are tender.

While sprouts roast, heat a small skillet over medium heat. Add the rinsed black beans, the juice of 1 lime, and the optional finely diced onion. Cook 4–6 minutes, stirring, until beans are warmed through and onion softens. Gently smash about one-third of the beans with the back of a spoon to create a chunky texture. Season to taste with a pinch of salt and pepper.

When Brussels sprouts are done, remove from oven and, while hot, lightly toss with the warm black beans so flavors combine.

Heat a small dry skillet over medium heat. Add pepitas and toast, shaking the pan, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and set aside.

Warm tortillas by heating them in a dry skillet 20–30 seconds per side over medium heat or wrap in a damp paper towel and microwave for 30–45 seconds until pliable. Keep covered to stay warm.

Spread about 1 tbsp chipotle aioli on each warmed tortilla.

Divide the Brussels sprouts and black bean mixture among the tortillas (about 2–3 tbsp per taco).

Top each taco with pickled red onion (about 1 tbsp), a sprinkle of toasted pepitas (1 tsp), crumbled queso fresco (about 1–2 tbsp), and chopped cilantro. Add hot sauce to taste if desired.

Serve immediately while warm. Leftovers: store components separately (aioli, pickled onion, sprouts/beans) in airtight containers; reheat sprouts/beans in a skillet or oven and assemble fresh.