Brussels Sprouts and Ricotta Crispy Tacos
A crispy pan fried taco stuffed with crispy shredded brussels sprouts and creamy ricotta cheese. These Brussels Sprouts and Ricotta Crispy Tacos are quick and easy to throw together for a quick lunch, dinner, or snack.
Servings: 2 tacos
Ingredients
- 1 cup shredded brussels sprouts - about 3-4 (see note)
- 1 pinch garlic powder
- 1 pinch chipotle chili powder (optional, you can leave it out if you don’t like spicy)
- lime wedge
- salt & pepper (to taste)
- 1 tbs + 1 tsp olive oil (divided)
- 2 soft corn tortillas
- ¼ cup ricotta cheese
Garnishes:
- jalapeno slices
- cilantro
- pickled red onion
- extra lime juice
- hot sauce/taco sauce
Instructions
- Heat 1 tsp oil in medium skillet over medium-high heat, add brussels sprouts, garlic powder, optional chipotle powder, and cook stirring occasionally about 2-3 minutes. When cooked, brussels sprouts should just begin to get a little crispy and brown in some bits.
- Remove brussels sprouts to a small bowl, add a squeeze of lime juice and salt and pepper to taste, toss to coat. Set aside.
- In same skillet, add remaining 1 tbs oil over medium to medium-high heat. When oil is hot, add in each corn tortilla, laying flat.
- Working quickly, top ½ of each tortilla with ricotta (spreading evenly over half), then brussels sprouts. Fold each tortilla over, and cook each side for several minutes until crispy and lightly golden brown.
- Serve immediately with garnishes as desired.
Notes
For tips on how to shred the brussels sprouts, see the notes in my Kale and Shredded Brussels Sprouts Salad recipe.
https://namastehomecooking.com/