Brussels Sprouts Tacos with Caramelized Shallot Salsa
The recipe Brussels Sprouts Tacos with Caramelized Shallot Salsa could satisfy your Mexican craving in approximately 45 minutes. One portion of this dish contains around 15g of protein, 22g of fat, and a total of 394 calories. For $3.99 per serving, you get a main course that serves 4. If you have smoked paprika, manchego cheese, brussels sprouts, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. 3880 people were impressed by this recipe. It is brought to you by How Sweet Eats. Overall, this recipe earns a super spoonacular score of 91%. If you like this recipe, you might also like recipes such as Sherry-shallot Warm Brussels Sprouts Slaw, Petrale Sole with Lemon-Shallot Brussels Sprouts, and Smoked Paprikan and Shallot Brussels Sprouts {guest post}.
Servings: 4
Ingredients:
1/4 teaspoon black pepper
2 teaspoons brown sugar
1 pound brussels sprouts, stems removed and sliced
1/4 cup torn fresh cilantro
10 4-inch flour or corn (your choice) tortillas, warmed
2 garlic cloves, minced
1 pint grape tomatoes, halved
4 ounces manchego cheese, freshly grated
2 tablespoons olive oil
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
caramelized shallot salsa
1/2 teaspoon salt
4 shallots, chopped
1/2 teaspoon smoked paprika
1 tablespoon unsalted butter
Equipment:
oven
frying pan
bowl
Cooking instruction summary:
caramelized shallot salsaPreheat the oven to 375 degrees F.Heat a skillet over low heat and add 1 tablespoon of olive oil and butter. Add the shallots with 1/4 teaspoon salt and stir to coat. Cook the shallots, stirring every few minutes, until the slightly golden and caramely, about 15 minutes. Stir in the brown sugar and cook for another 10 minutes. If at any time, the shallots seem to be burning or crisping up, reduce the heat. While the shallots are caramelizing, toss the tomatoes with the remaining tablespoon of olive oil, 1/4 teaspoon of salt and pepper. Stick them in the oven and roast for 15 to 20 minutes, until they just begin to burst. Combine the tomatoes, shallots and cilantro in a bowl. Mix and mash it together with a fork. Taste and season additionally with salt and pepper if needed.tacosWhile the shallots and tomatoes are cooking, heat a large skillet over medium-high heat and add the olive oil. Add the brussels with the salt and pepper, tossing to coat. Cook until slightly soft and the sprouts begin to crisp, about 10 minutes, stirring occasionally and flipping the sprouts. Stir in the smoked paprika, garlic and red pepper flakes and cook for 30 seconds. Turn off the heat.To serve the tacos, warm the tortillas and fill them with the brussels sprouts. Add some grated manchego on top and a few spoonfuls of the salsa. Serve!
Step by step:
1. caramelized shallot salsa
2. Preheat the oven to 375 degrees F.
3. Heat a skillet over low heat and add 1 tablespoon of olive oil and butter.
4. Add the shallots with 1/4 teaspoon salt and stir to coat. Cook the shallots, stirring every few minutes, until the slightly golden and caramely, about 15 minutes. Stir in the brown sugar and cook for another 10 minutes. If at any time, the shallots seem to be burning or crisping up, reduce the heat. While the shallots are caramelizing, toss the tomatoes with the remaining tablespoon of olive oil, 1/4 teaspoon of salt and pepper. Stick them in the oven and roast for 15 to 20 minutes, until they just begin to burst.
5. Combine the tomatoes, shallots and cilantro in a bowl.
6. Mix and mash it together with a fork. Taste and season additionally with salt and pepper if needed.tacos
7. While the shallots and tomatoes are cooking, heat a large skillet over medium-high heat and add the olive oil.
8. Add the brussels with the salt and pepper, tossing to coat. Cook until slightly soft and the sprouts begin to crisp, about 10 minutes, stirring occasionally and flipping the sprouts. Stir in the smoked paprika, garlic and red pepper flakes and cook for 30 seconds. Turn off the heat.To serve the tacos, warm the tortillas and fill them with the brussels sprouts.
9. Add some grated manchego on top and a few spoonfuls of the salsa.
10. Serve!
Nutrition Information:
covered percent of daily need
