Brussels Sprout Tacos with Spicy Peanut Butter
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 1 cup vegetable oil
- 3 tbsp. fish sauce
- 1/4 cup sliced scallions
- 1 cup unseasoned rice vinegar
- 1/4 cup finely chopped white onion
- 1 1/2" piece ginger, peeled, finely grated
- 2 tbsp. aleppo-style pepper or 1 tbsp. crushed red pepper flakes
- 3/4 cup unsalted, roasted peanuts plus 1/4 cup crushed
- 1 lb. brussels sprouts, preferably small ones, trimmed, divided
- 8 (6") corn tortillas
- sliced avocado, sliced serrano chiles, cilantro leaves with tender stems, flaky sea salt, and lime wedges (for serving)
- Carbohydrate 43 g(14%)
- Fat 76 g(117%)
- Fiber 11 g(46%)
- Protein 17 g(35%)
- Saturated Fat 6 g(31%)
- Sodium 1122 mg(47%)
- Calories 893
PreparationSalty-Sour Vinaigrette: Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt. Tacos: Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl. Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt. To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges. Do Ahead Vinaigrette can be made 1 week ahead. Cover and chill.
PreparationSalty-Sour Vinaigrette: Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt. Tacos: Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl. Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt. To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges. Do Ahead Vinaigrette can be made 1 week ahead. Cover and chill.
