Tacos are a fun way to play with many flavors. This vegan option will make anyone happy. The roasted flavor and texture of fresh Brussels sprouts provide the depth of flavor that a taco requires. The jicama slaw adds the right amount of freshness with a pop of citrus and sweetness. The whole dish is rounded out with creamy avocado.
Gluten free, dairy free, nut free, vegan
- 2 cups Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons gluten-free taco seasoning
- 1 cup finely chopped jicama
- 1 cup grated carrots
- 2 cups thinly grated red cabbage
- Juice of 1 lime
- 1 tablespoon sugar cane vinegar
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons orange marmalade
- ½ cup fresh cilantro, chopped
- 10 corn tortillas
- 1 avocado, sliced
Start by cutting the Brussels sprouts into quarters and tossing with olive oil and taco seasoning. Next, throw them on the grill until they begin to blacken and get crispy. If you do not have a grill, roast the Brussels sprouts in an oven preheated to 475° F.
While the Brussels sprouts are cooking, place jicama, carrots and cabbage in a large bowl. Add lime juice, vinegar, sugar, salt, pepper and orange marmalade. Toss together well, add cilantro and gently combine.
To serve, heat corn tortillas on the stovetop. Top each tortilla with a base of roasted Brussels sprouts, jicama slaw and a couple thin slices of avocado.
Nutritional analysis: 180 cal, 7 g fat, 0 mg chol, 380 mg sodium, 29 g carbs, 7 g fiber, 13 g sugar, 4 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.