Crispy Brussels Sprout Tacos with Caramelized Shallot Salsa

Okay. Can we really call these tacos?

I’m bringing my Brussels sprouts rebellion into 2014 — turning these little cabbages into tacos, one at a time.

I may have been wearing an extra-strong face mask while cooking, but despite the steam and heat I absolutely loved these. I even had the mask on for the first half of the process, which is probably not ideal when you’re leaning over a hot skillet.

Part of why this meal felt especially good is that our oven has been out for the past two weeks. It’s ancient and finally gave up during the holidays — just after I spent hours making two huge pans of homemade enchiladas. We ordered a replacement but it took a while to arrive. In the meantime our dinners have been, in no particular order:

• Cheese in all forms — on toast, with pretzels, with jam.
• Leftover pecan turtles, because “nuts have protein.”
• Cereal — leftover Chex from homemade Chex mix.
• Freezer chili that may have been from another year.
• Store-bought General Tso’s with microwavable rice.
• Gummy vitamins masquerading as snacks.
• Honey-drizzled pears from the holidays.
• The stalest leftover Christmas cookies.
• Instant strawberries and cream oatmeal.

Needless to say, I’m a bit giddy to be cooking for real again.

In my world, today really feels like the start of 2014. People are back at work, you clear out your social feeds, and you vow to keep a cleaner fridge. For me, that usually lasts until Monday — but I’m optimistic. If I don’t see a plastic container of leftovers for a few weeks, I’ll be thrilled.

Now: trashy tacos.

The idea of Brussels sprouts tacos had been lingering for months. I’m always finding new ways to elevate or “trash” sprouts — from lasagna to salads to quesadillas — so it wasn’t a huge leap. I asked readers on social media if they’d be into sprouts in tortillas and most were game. So I shoved shredded sprouts into warm tortillas and never looked back.

I didn’t want the sprouts as a shredded topping like cabbage; I wanted them to be the taco base. Shredded Brussels are cooked in olive oil with garlic and smoked paprika over high heat so they get a little crisp — not deep-fried, but pleasantly crunchy. That layer goes into the warmed tortilla and gets covered with a fluffy blanket of freshly grated manchego. Honestly, I could’ve stopped there and been happy.

Of course I added more. While the sprouts were cooking, I caramelized shallots and roasted grape tomatoes. Combined with salt, pepper and cilantro, they make a bright, sweet-and-savory salsa that pairs perfectly with the smoky sprouts and manchego. I’ve been spooning the leftovers onto everything — eggs, chicken, fish, toast, chips and salads. It’s that good.

I told my husband I was making a snack — sprout tacos, sacrilege, right? He asked what meat I was using, then tried them and devoured them. We both ate several; they’re surprisingly satisfying without feeling heavy. A side of chips and guacamole or a simple bean salad would round the meal out nicely. And yes, a margarita would be a fitting accompaniment.

And that’s it. If you enjoy Brussels sprouts, these tacos are a win.