Brussels Sprouts Tacos with Creamy Avocado Sauce

Brussels Sprouts Tacos -- quick and easy to make, and made with a heavenly creamy avocado sauce! | gimmesomeoven.com

Can I just say how much I’m loving road trips lately?!

Especially with this guy?  

I keep talking the talk this year with all of my friends about how we need to take advantage of low gas prices and plan more short little 2-3 day weekend getaways, versus just saving all of our pennies for the big trips we want to take.  So when Barclay and I randomly realized that we both had an open schedule this weekend, we decided to hop in the car and make it happen.  We had been wanting to get up to Chicago to visit my sister now that the weather’s warmer, so after work on Thursday, we loaded up the car and set off.  And it was so dang easy!!

I mean, first off, we calculated that our grand gas total for the weekend was a whopping $42 (yeah!).  And even with an 8-hour drive, we were still able to spend pretty much 3 full days exploring Chicago, only having to take a day off work (plenty!).  And instead of having to tune out flight attendants and crying babies in the seats behind us, we got to crank up some of our favorite podcasts (omg, this onewow) and have a little ode to Prince (RIP) and relax just chatting our way across the Midwest (my favorite).  So great!

And of course, no road trip is complete without some tasty snacks.  So since we were scooting out of town right after work at 5pm and didn’t want to stop for dinner, I made a batch of these to bring along for the journey — Brussels Sprouts Tacos with a Creamy Avocado Sauce.

I was quite partial to the sprouts.  But Barclay insisted I tell you that the “magical” sauce is the best part.  ;)

Brussels Sprouts Tacos -- quick and easy to make, and made with a heavenly creamy avocado sauce! | gimmesomeoven.com

I have been dreaming about these tacos for awhile.  And any of you who follow along on snapchat (@gimmesomeoven) know that I’ve experimented with a few variations this month — trying first a shredded sprouts version (delish, but they kind of looked like seaweed by the end), then a creamy sauce version, and then a creamy avocado sauce version.

Barclay may be right.  I think this sauce may have stolen the show.  :)

It’s so simple!  Just blend up some avocado, sour cream, cilantro, garlic, cumin, salt and some fresh lime juice together until combined, and then thin it out with some water until it reaches your desired consistency.
Brussels Sprouts Tacos -- quick and easy to make, and made with a heavenly creamy avocado sauce! | gimmesomeoven.com

(<–Think, guacamole in a sauce.)

Brussels Sprouts Tacos -- quick and easy to make, and made with a heavenly creamy avocado sauce! | gimmesomeoven.com

Then saute up some Brussels sprouts, poblano peppers, onion, garlic, and toss them with a can of black beans.Brussels Sprouts Tacos -- quick and easy to make, and made with a heavenly creamy avocado sauce! | gimmesomeoven.com

Load your favorite tortillas up with the filling, drizzle with the sauce, sprinkle on some cheese…Brussels Sprouts Tacos -- quick and easy to make, and made with a heavenly creamy avocado sauce! | gimmesomeoven.com
…and then this green goodness is all yours to enjoy.  Wowza.
Brussels Sprouts Tacos -- quick and easy to make, and made with a heavenly creamy avocado sauce! | gimmesomeoven.com

Even better?  They’re naturally vegetarian (yet still so hearty and filling), also naturally gluten-free, and they can be ready to go easily in under half an hour.

Perfect for a road trip, or Taco Tuesday, or for Cinco de Mayo next week, or any ol’ time you feel like a stellar taco.

Buen provecho!

Brussels Sprouts Tacos with Creamy Avocado Sauce

This Brussels Sprouts Tacos recipe is quick and easy to make, packed with tons of delicious fresh veggies, and drizzled with the most heavenly creamy avocado sauce.

Ingredients:

Brussels Sprouts Tacos Ingredients:

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 1 pound brussels sprouts, halved and ends trimmed off
  • 3 poblano peppers, cored and diced
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • corn or flour tortillas
  • 1 batch avocado sauce (see below)
  • crumbed queso fresco or cotija cheese

Creamy Avocado Sauce Ingredients:

  • 1 large ripe avocado, peeled and pitted
  • 1 cup loosely-packed fresh cilantro leaves
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 - 1/2 teaspoon water

Directions:

How To Make The Brussels Sprouts Tacos:

  1. Heat oil in a large saute pan over medium-high heat.  Add onion and saute for 3 minutes, stirring occasionally.  Add brussels sprouts, poblano peppers and garlic, and stir to combine.  Continue sauteing for 4-5 more minutes, stirring occasionally, until the brussels sprouts are softened and cooked through.  Stir in the black beans and cook for 1 more minute to warm through.  Remove pan from the heat and set aside.
  2. Meanwhile, as the veggies are sauteing, make your sauce.  (See instructions below.)
  3. Once you're ready to assemble the tacos, place the 3-4 tortillas on a plate covered with a damp paper towel and microwave for 10-20 seconds until they are warmed through.  Remove the tortillas, and fill them with a few spoonfuls of the brussels sprouts filling, a heaping spoonful of sauce, and a few pinches of the crumbled cheese.  Repeat with the remaining tortillas and ingredients.
  4. Serve warm, garnished with extra lime wedges for serving if desired.

How To Make The Creamy Avocado Sauce:

  1. Place all ingredients except the water in a blender or food processor and pulse until smooth.  Add in the water 1/4 cup at a time until the sauce reaches your desired consistency.  Serve with the tacos immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

  1. Kavita Goyal — April 28, 2016 @ 9:35 am (#)

    I feel so connected with tacos. This dish is awesome with super smooth avocado sauce and fresh green brussel sprouts which are my all time favs. Lovely recipe. Keep posting such beautiful recipes.

    • Hayley @ Gimme Some Oven — April 28th, 2016 @ 12:31 pm

      Thanks for your sweet words Kavita! Our sentiments on tacos are the same. :) We hope you love these!

  2. Libby — April 28, 2016 @ 10:31 am (#)

    Oh yes! This is going into the repertoire. We’ve been trying to eat more meatless meals and it may take some convincing for my husband to get down with these but he loves brussels sprouts and guac… let’s put those hands together!! :D Thanks for the idea.

    • Hayley @ Gimme Some Oven — April 28th, 2016 @ 12:31 pm

      You’re welcome Libby — we hope you and your husband enjoy these! :)

  3. Fernando @ Eating With Your Hands — April 28, 2016 @ 12:11 pm (#)

    Roadtrips, tacos, good company. What else to ask for?

    • Hayley @ Gimme Some Oven — April 28th, 2016 @ 12:30 pm

      Precisely! :) We hope you enjoy these Fernando!

  4. Kari — April 28, 2016 @ 2:02 pm (#)

    Weekend getaways are the best! We just did Monterey & Carmel!
    Kari

  5. Alexa [fooduzzi.com] — April 28, 2016 @ 3:37 pm (#)

    #tacogoals! These look incredible, Ali! Adding brussels sprouts to ANYTHING is always a good idea ;)

    • Hayley @ Gimme Some Oven — April 28th, 2016 @ 9:07 pm

      Thanks Alexa! And we totally share your sentiments on brussels sprouts — we can’t get enough of ’em! :)

  6. Roxana — April 28, 2016 @ 5:36 pm (#)

    Love the magic sauce!  You can’t go wrong with avocados on anything!!

  7. Riley Nowlan — April 28, 2016 @ 7:51 pm (#)

    What a unique take on a favourite dish!

    Thanks for sharing!

    Riley 

    • Hayley @ Gimme Some Oven — April 28th, 2016 @ 7:54 pm

      Thanks Riley — we hope you enjoy!

  8. Brigid — April 28, 2016 @ 7:55 pm (#)

    These look delish! I’m intrigued by tacos being a car trip friendly food though… You must have taco eating tips!

  9. Christina — May 1, 2016 @ 12:15 pm (#)

    Oh my gosh these are gorgeous! I am no vegetarian, but I could get down with these. Tacos are such a go-to in my house – these are definitely being added to the rotation!

    • Hayley @ Gimme Some Oven — May 3rd, 2016 @ 7:50 am

      Thanks Christina — we hope you can give them a try sometime soon! :)

  10. John's Oven Cleaning — May 4, 2016 @ 5:03 am (#)

    Delicious! I made it this way and my brussels sprout didn’t stink!

    • Hayley @ Gimme Some Oven — May 4th, 2016 @ 12:01 pm

      Thanks — we’re so glad you enjoyed these!

  11. Jillian — May 24, 2016 @ 2:21 pm (#)

    Hi Ali – do you think you can make extra sauce and freeze it? Thanks!

    • Ali — May 24th, 2016 @ 2:34 pm

      Hey Jillian! I wouldn’t really recommend freezing this. You could try (you’ll need to firmly press a layer of plastic wrap against it, to make sure no air gets in). There is lime juice in the sauce, so that reduces the chance of it oxidizing and turning brown, but there’s a chance it still might, and the texture might change as well, after freezing. I hope this is helpful, and that you enjoy the recipe!

  12. Ariel — June 14, 2016 @ 10:04 pm (#)

    Made these tonight and got some rave reviews. The creamy avocado sauce is delicious! I’m excited to use it on other tacos. Thanks so much for posting this!

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 10:16 pm

      That’s awesome Ariel — we’re happy they were a hit! :D

  13. Marny — July 7, 2016 @ 5:00 pm (#)

    These were so good! I love making tacos, and am so excited to have a different recipe than the same old chicken or fish tacos. The avocado cream had a ton of flavor and they were much more filling than I anticipated. Great recipe!

    • Hayley @ Gimme Some Oven — July 7th, 2016 @ 7:29 pm

      Thank you Marny — we’re so glad you enjoyed them! :)

  14. Anastasia — September 12, 2016 @ 8:49 am (#)

    These look so yummy! Love that you made the sprouts cripsy kind of reminds me of the little corn chips you always get on a taco salad nomnomnom!

  15. Kara White — January 12, 2017 @ 2:53 pm (#)

    I’m trying these this evening. I love brussel sprouts and I can’t wait to see how they turn out!

    • Hayley @ Gimme Some Oven — January 16th, 2017 @ 10:13 am

      We hope you enjoyed them, Kara!

  16. Gina Shaw — January 23, 2017 @ 7:19 pm (#)

    These looked too good to be true! Turns out they were amazing – thanks so much for a simply great veggie taco with a delicious avocado cream sauce. Served them with a little cilantro rice on the side. Perfect!

    • Hayley @ Gimme Some Oven — January 23rd, 2017 @ 7:42 pm

      We’re so happy you enjoyed them, Gina! :)

  17. Diana — January 28, 2017 @ 3:31 pm (#)

    These are sooooo good! Like ridiculously good. We’ve eaten them as is and on occasion we’ve also added some protein into the tacos as well. Any which way, you can’t go wrong!

    • Hayley @ Gimme Some Oven — January 30th, 2017 @ 11:36 am

      We’re so happy you enjoyed them, Diana! :)

  18. Tim — February 21, 2017 @ 7:40 pm (#)

    I went off your pictures, accidentally and put kalamata olives instead of black beans. It surprisingly worked. These turned out great.

    • Hayley @ Gimme Some Oven — February 22nd, 2017 @ 11:41 am

      That sounds like a happy accident (and we’ll have to give it a try)! :) We’re glad you enjoyed these!