Crispy Brussels Sprout Tacos with Creamy Ricotta Cheese
A crispy pan fried taco stuffed with crispy shredded brussels sprouts and creamy ricotta cheese. These Crispy Brussels Sprout Tacos with Creamy Ricotta Cheese 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/