Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 2 tacos)
Photo: Greg Dupree; Food Styling: Catherine Crowell Steele; Prop Styling: Heather Chadduck Hillegas

How to Make It

Step 1

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

Step 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.

Step 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.

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