Brussels Sprout Tacos with Spicy Peanut Butter

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This vibrant vegetarian dish reimagines the humble sprout, turning it into a textural masterpiece. These brussels sprout tacos combine the satisfying crunch of shallow-fried halves with finely shredded raw sprouts, all tossed in a zingy ginger and rice vinegar dressing. The addition of a homemade spicy peanut butter provides a rich, savoury base that perfectly balances the acidity of the lime and the heat from the chillies.

Ideal for a quick midweek meal or a fun weekend gathering, this recipe offers a fresh take on modern Mexican-inspired flavours. The combination of creamy avocado, fresh coriander, and toasted peanuts creates a sophisticated flavour profile that will appeal to vegetarians and meat-eaters alike. Serve these alongside extra lime wedges for a bright, citrusy finish that cuts through the richness of the peanut butter.

Ingredients for Brussels Sprout Tacos with Spicy Peanut Butter

45 מ"ל רוטב דגים
240ml unseasoned rice vinegar
60ml sliced spring onions
1 1/2" piece ginger, peeled, finely grated
מלח כשר
2 tablespoons Aleppo-style pepper or 1 tablespoon crushed red pepper flakes
110g unsalted, roasted peanuts plus 1/4 cup crushed
מלח כשר
450g brussels sprouts, preferably small ones, trimmed, divided
240ml vegetable oil
8 (6") corn tortillas
40g finely chopped white onion
Sliced avocado, sliced serrano chillies, coriander leaves with tender stems, flaky sea salt, and lime wedges (for serving)

How to make Brussels Sprout Tacos with Spicy Peanut Butter

Heat a small saucepan over medium. When hot, pour in 1 tablespoon fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 tablespoon at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in spring onions and ginger. Taste and season with salt.

Purée red pepper and 110g 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, chillies, coriander, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.

Vinaigrette can be made 1 week ahead. Cover and chill.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.