I’m not one to follow a lot of rules when I cook.
In fact my only rule when it comes to cooking is: simple recipes with a twist. After that, I often resort to the “what do we have leftover and will only take 10 minutes to whip up?” line of questioning to direct my adventures in the kitchen.
And this is exactly how I ended up with these deeelicious chicken and Brussels sprouts tacos. Now I 'm sure that, to many of you, chicken and Brussels sprouts don’t really sound like a match made in taco heaven, or maybe it does and you’re just a veggie-loving fiend like that. But either way, it just works.
The secret to making any vegetable taco-worthy (or edible, for that matter) is to drizzle it with olive oil and roast it until it’s crispy. It adds just the right amount of crunch and texture to a boring dish while the roasting brings out some extra flavor.
And Brussels sprouts, with their little leaves, were especially made for roasting. They turn into wafer-thin, crispy bits of goodness in the oven. Perfect for sprinkling over tacos and drenching in lime juice and a creamy sriracha sauce.
But besides the fact that they’re super easy, what I most love about these tacos is how light and refreshing they are. They're not weighed down by a lot of heavy ingredients and they’re good cold, making them the perfect warm weather fare. Just chop, wrap, and go.
Spicy Chicken Tacos Recipe
For the sriracha sauce
1/4 c coconut yogurt
1 tbsp sriracha
Pinch of each: salt, garlic powder, cumin
For the tacos
Chicken, roasted and shredded
1 cup Brussels sprouts
1 tbsp olive oil
1/2 red onion
1 jalapeno, seeded
Tortilla shells (I use the sprouted kind from Whole Foods)
- Preheat the oven to 400 degrees.
- Chop the sprouts into fourths and place on a foil-lined baking sheet. Drizzle with olive oil and a pinch of salt, toss to coat. Roast for 15 minutes, then turn and continue roasting for another 15 minutes.
- Meanwhile make the sriracha sauce by placing all the ingredients in a small bowl. Whisk to combine.
- Place the tortilla shells on a plate. Chop the avocado, red onion, and jalapeno into small slices and divide among the tortilla shells. Then add the sprouts and chicken. Top with lettuce, a drizzle of sriracha sauce, and a squeeze of fresh lime.