Brussels Sprout Tacos with Spicy Peanut Butter
Brussels Sprout Tacos with Spicy Peanut Butter is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Heat a small saucepan over medium.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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 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.
Vinaigrette can be made 1 week ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.