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🍽️ Crispy Brussels Sprout Taco with Fresh Avocado

538 kcal · 30 min · 4 servings

Ingredients

• Brussels sprouts, fresh 500 g
• salt pinch
• pepper, black ground pinch
• oil 4 tbsp
• organic limes 2 pcs
• garlic cloves 1 pcs
• ginger, fresh 10 g
• peanut butter 4 tbsp
• soy sauce 1 tbsp
• Sriracha sauce 1 tsp
• sugar pinch
• cilantro, fresh 10 g
• peanuts, roasted and salted 4 tbsp
• avocado 1 pcs
• taco shells 150 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the Brussels sprouts thoroughly.
3. 3. Remove any wilted outer leaves and the hard stem at the bottom.
4. 4. Halve each Brussels sprout.
5. 5. Line a baking sheet with baking paper.
6. 6. Place the halved Brussels sprouts on the tray.
7. 7. Add two tablespoons of oil, salt, and pepper.
8. 8. Toss everything well so the Brussels sprouts are evenly coated.
9. 9. Spread the Brussels sprouts out in a single layer on the tray.
10. 10. Roast the Brussels sprouts in the oven for about 20 to 25 minutes.
11. 11. Turn the Brussels sprouts halfway through to ensure they turn golden brown and crispy.
12. 12. Wash the limes under running water.
13. 13. Halve the limes.
14. 14. Squeeze the juice from the limes.
15. 15. Peel the garlic and the ginger.
16. 16. Grate the garlic and ginger finely into a small bowl.
17. 17. Add two tablespoons of peanut butter to the bowl.
18. 18. Add one tablespoon of soy sauce.
19. 19. Add a amount of Sriracha sauce to your taste.
20. 20. Add one tablespoon of lime juice to the mixture.
21. 21. Add two tablespoons of oil to the sauce.
22. 22. Stir the ingredients together well.
23. 23. Add water gradually and stir it in.
24. 24. Stop adding water once the sauce is creamy.
25. 25. Season the sauce with salt, pepper, and sugar to taste.
26. 26. Wash the coriander (cilantro).
27. 27. Shake the coriander dry.
28. 28. Remove the thick stems from the coriander.
29. 29. Finely chop the coriander leaves.
30. 30. Chop the peanuts coarsely.
31. 31. Halve the avocado.
32. 32. Remove the pit from the avocado.
33. 33. Carefully scoop the flesh out of the skin with a spoon.
34. 34. Cut the avocado halves into long wedges.
35. 35. Drizzle the avocado with some of the remaining lime juice.
36. 36. Lightly salt the avocado.
37. 37. Take the crispy Brussels sprouts out of the oven.
38. 38. Fill the taco shells with the vegetables.
39. 39. Add the avocado to the tacos.
40. 40. Drizzle the creamy peanut sauce over the tacos.
41. 41. Sprinkle the remaining coriander over the tacos.
42. 42. Sprinkle the chopped peanuts over the tacos.
43. 43. Serve the tacos with a final squeeze of lime juice.

Nutrition per serving

• kcal: 538
• Protein: 14 g · Fett/Fat: 33 g · Carbs: 49 g