Brussels Sprouts Tacos

• brussels sprouts, shredded↗16 ounce
• taco seasoning1 tablespoon
• salt and olive oil
• frozen corn↗8 ounce
• jalapeño, minced↗1
• lime juice, salt, and olive oil↗
• packed cup each cilantro and parsley↗1 cup
• each water and olive oil0.25 cup
• cashews or sunflower seeds↗0.25 cup
• clove garlic↗1
• salt↗0.5 teaspoon
• juice of 2 limes2
• red onion for pickling (see notes!)
• tortillas, black beans, corn, avocado, cotija cheese

Step-by-step instructions

1. 1

   Red Onions: Optional, but yum. Start on these first – see notes.

2. 2

   Chimichurri: Hit up the food processor or blender and pulse it all together until smooth. Like we do.

3. 3

   Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.

4. 4

   Corn: Saute the corn and jalapeño with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, for a few minutes to get that roasty, charred thing going on.

5. 5

   Tacos: Assemble and devour!