My favorite day of the week is Taco Tuesday. My favorite season is fall. These tacos honor both of those things. You can prep all the elements of these tacos in advance, and reuse them throughout the week for other dishes as well.
Brussels Sprouts Hash & Roasted Chickpea Tacos
1 - 15 oz can of chickpeas, drained and rinsed
2 tbsp olive oil
½ tsp cumin
¼ tsp turmeric
1 tsp dried oregano
1 tbsp chili powder
¼ tsp cayenne pepper
¼ tsp salt
Brussels Sprouts Hash
1 tbsp olive oil
1 onion, sliced
2 garlic cloves, minced
1 lb of brussels sprouts, shredded
Salt & pepper to taste
Cashew Lime Cream
1 cup of raw cashews, soaked overnight or for 1 hour w/ boiling water
2 garlic cloves
2 limes, juiced
1 chipotle pepper in adobo sauce
Handful of fresh cilantro
Salt to taste
1-2 tbsp water, to thin
4-6 corn tortillas, warmed on the stovetop*
Optional toppings: avocado, cilantro, chopped onions, shredded cheese
1. Preheat the oven to 375 degrees F.
2. Line a medium baking sheet with parchment paper. Place chickpeas, olive oil, and all the spices in a bowl and combine until chickpeas are evenly coated. Transfer to the baking sheet and spread chickpeas out in an even layer. Place in the oven for 20-25 minutes.
3. While you are waiting on the chickpeas, you can start on the brussels sprouts hash. Heat olive oil in a large skillet over medium heat. Add onions and garlic and saute until translucent and fragrant, about 2-3 minutes. Add brussels sprouts and continue to saute. Add salt and pepper and continue cooking until brussels sprouts are tender. Remove from heat.
4. Finally, to make the cashew cream, in a blender, combine the cashews, garlic, lime, chipotle, cilantro, and salt. Blend on high until smooth and creamy. Add 1 tbsp at a time of water to thin if desired. Adjust salt to taste.
(By this time, your chickpeas should be ready and should be removed from the oven).
5. Lastly, assemble the tacos. On the corn tortillas, layer the brussels sprouts hash, chickpeas, and drizzle with cashew cream. Finish with your toppings of choice and enjoy!
*Note: you can also use romaine or butterhead lettuce as the “shells” for these if you are watching your carb intake.
By Reena Panjwani, M.S., R.D. - Resident Expert, Dietician