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Fried Brussels Sprout Tacos

Photo: Greg Dupree; Food Styling: Catherine Crowell Steele; Prop Styling: Heather Chadduck Hillegas

Active time 30 mins
Total time 30 mins
Yield

Serves 4 (serving size: 2 tacos)

Even folks who aren't fans of Brussels sprouts will like them fried. Houston's popular Eight Row Flint takes fried Brussels sprouts one step further by transforming them into vegetarian tacos, providing the inspiration for this recipe. A splatter guard is helpful when frying the sprouts.

Ingredients

  • 16 Brussels sprouts (about 12 oz.), trimmed and outer leaves removed
  • Canola oil
  • 1 shallot, thinly sliced
  • 1 jalapeño chile, very thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 cup crema Mexicana or sour cream
  • 8 (6-inch) corn tortillas, warmed
  • 1 cup very thinly sliced or grated carrots (2 large carrots)
  • 4 radishes, thinly sliced
  • 1/4 cup cilantro leaves
  • Hot sauce
  • Lime wedges

How to Make It

  1. Preheat oven to 200°F. Line a rimmed baking sheet with paper towels. Cut Brussels sprouts into quarters.

    Chicken with Brussels Sprouts and Mustard Sauce
    Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
  2. Pour oil to a depth of at least 3/4 inch in a Dutch oven. (Oil should be just deep enough to submerge Brussels sprouts.) Heat oil over high to 325°F. Add about half each of the Brussels sprouts, shallot slices, and jalapeño slices to hot oil. (Do not overcrowd Dutch oven.) Fry, stirring occasionally, until golden brown and crispy, 2 to 3 minutes. Using a slotted spoon, transfer fried Brussels sprouts, shallots, and jalapeños to prepared baking sheet. Sprinkle with 1/4 teaspoon of the salt. Transfer baking sheet to preheated oven to keep warm. Repeat process with remaining Brussels sprouts, shallots, jalapeños, and salt.

  3. Place 1 tablespoon crema on each warmed tortilla; spread to edges of tortilla. Top tortillas evenly with Brussels sprouts mixture, carrots, radishes, and cilantro. Serve with hot sauce and lime wedges.