Steak tacos, chicken tacos, fish tacos…pretty much every taco is a wonderful taco. But with all wonderfulness sometimes you can get too comfortable with it and it can get boring. So I’m always on the lookout for cool ideas to make a taco different and unique.
Brussel spouts and red cabbage slaw:
- 13 brussel sprouts
- 2 cups of sliced red cabbage
- 1/4 – 1/2 cup of mayo (depending on how creamy you like it)
- 3 chipotle peppers with adobo sauce
- 1/2 juice of a lime
- salt and pepper to taste
- 1 tbsp of olive oil
Cooking: Heat your oven to 375F. Cut off the stem of the brussel sprouts and then thinly slice them. Slice your red cabbage until you have 2 cups (I found a coleslaw pack and just used that).
On a baking sheet, brussel sprouts. Drizzle with olive oil, salt and pepper.
Bake for 20-25 mins. Add your red cabbage then bake for another 15-20 mins until the veggies are golden brown. Some of your sprouts will be charred but that’s a good thing!
In a blender add your mayo, chipotle peppers, lime juice and blend until smooth. Add salt and pepper to taste.
In a bowl add your veggies and dress them with your sauce. As much or as little as you like. Taste again for salt and pepper.
Serve on top of a chicken taco, steak taco, fish taco…any taco!
If you’re looking for taco recipes you can check out Carne Asada and Pollo Burritos for a great recipe on taco fillings. It’s originally for burritos but you can change that!