Brussels sprout tacos with spicy peanut butter sauce

Ingredients for Brussels sprout tacos with spicy peanut butter

• 45 ml fish sauce

• 240 ml unseasoned rice vinegar

• 40 g sliced spring onions

• 4 cm piece ginger, peeled, finely grated

• kosher salt

• 30 g Aleppo-style pepper or 15 g crushed red pepper flakes

• 100 g unsalted, roasted peanuts, plus 30 g crushed

• kosher salt

• 450 g brussels sprouts, preferably small ones, trimmed, divided

• 240 ml vegetable oil

• 8 (15 cm) corn tortillas

• 40 g finely chopped white onion

• sliced avocado (optional)

• sliced serrano chiles (optional)

• coriander leaves with tender stems (optional)

• flaky sea salt (optional)

• lime wedges (for serving)

How to make Brussels sprout tacos with spicy peanut butter

1. Heat a small saucepan over medium heat. When hot, pour in 15 ml of fish sauce. Allow it to bubble vigorously, then let it thicken and darken slightly for about 30 seconds. Repeat with the remaining fish sauce, adding 15 ml at a time.

2. Carefully add the vinegar (it may spatter), then transfer the mixture to a small bowl and let it cool. Stir in the chopped scallions and ginger. Taste and season with salt as needed.

3. Purée the red pepper and 100 g of whole peanuts in a food processor until a smooth butter forms, which should take about 2 minutes. Season with salt and scrape into a small bowl.

4. Very thinly slice one-quarter of the Brussels sprouts and transfer them to a medium bowl. Cut the remaining Brussels sprouts in half.

5. Heat 30 ml of oil in a medium frying pan over medium-high heat. Shallow-fry the halved Brussels sprouts in batches, taking care not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then combine with the sliced Brussels sprouts. Drizzle with the vinaigrette and toss to coat; season with salt.

6. To serve, heat a medium frying pan over medium-high heat. Working one at a time, warm the tortillas just until heated through, then transfer to plates.

7. Spread each tortilla with some spicy peanut butter and top with the Brussels sprouts mixture. Add slices of onion, avocado, chiles, cilantro, and 60 g of crushed peanuts, then sprinkle with sea salt. Serve with lime wedges.

8. Note: The vinaigrette can be made up to 1 week in advance. Cover and chill until ready to use.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.