Brussel Sprouts and Red Cabbage Slaw

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:

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  • 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.

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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.

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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.

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Serve on top of a chicken taco, steak taco, fish taco…any taco!

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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!

Buen Provecho.

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