Brussels Sprout Tacos With Spicy Peanut Butter
by Daniela Soto-Innes
fall
Yield: 4 servings
Ingredients
You have 2 of 16
produce
- ○lime wedges
- ○1/4 cupscallions(sliced)
- ○1/4 cupwhite onion(finely chopped)
- ○1 1/2 inchginger(peeled, finely grated)
- ○avocado(sliced)
- ○serrano chiles(sliced)
- ○cilantro(with tender stems)
- ○1 lbbrussels sprouts(preferably small ones, trimmed, divided)
grain
- ○8 6 inchcorn tortillas
pantry staple
- ✓1 cuprice vinegar(unseasoned)
- ✓3 Tbspfish sauce
- ○Kosher salt
- ○2 TbspAleppo pepper
- ○3/4 cuproasted peanuts(unsalted)
- ○1 cupvegetable oil
- ○sea salt(flaky)
Instructions
- 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.
- Purée red pepper and ¾ 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 ¼ cup Salty-Sour 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 ¼ cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
My notes
Vinaigrette can be made 1 week ahead. Cover and chill.