Coming in hot is recipe número tres of our Cinco de Mayo themed recipes…*drumroll please*…Air Fryer Brussels Sprout Tacos!! In addition to the spicy tuna guacamole from Jose Pistola’s—which we recreated for you here—their Brussels sprout tacos are fasho one of our favorite dishes in the city. That being said, we had to try our hand!
You could definitely make these happen in the oven, but I got an air fryer for Christmas this year and am certainly not over my new “toy” yet. Also, it has magical powers, so. It actually sounds like what I imagine a spacecraft ready to launch would, and then *poof* whatever you’re making is delectable AF. Science.
Rookie mistake: DON’T CROWD THE AIR FRYER. When I first got it, being the patient person I am, I took a whole box of Trader Joe’s butternut squash zig zags and dumped them in the fryer basket, thinking if they could fit it would work. NOT THE CASE! In this case, it does not matter as much because the individual Brussels sprout layers are so thin they will cook fine if overlapped, but just a general air fryer PSA.
We’re also obsessed with anything balsamic. The combination of these flavors is outstanding. To bring it all together, we initially dabbled with using sprouted grain tortillas, but we learned—don’t fix what isn’t broken, unless you want your taco experience to remind you of biting into a mattress (which hopefully you can’t be reminded of). We do, however, enjoy sprouted grains in other forms, such as bread, for their various health benefits, such as more-readily-digestible whole grain benefits and increased bio-availability of vitamins and minerals. Be on the lookout for a future WTF post about sprouted grains!
Lastly, don’t be afraid to bake/broil/fry/cook the shit out of your Brussels. You want them looking v burned for that perfect crisp.
Happy(iest) Taco Tuesday!!
Air Fryer Brussels Sprout Tacos
- 2 lbs Brussels sprouts, trimmed and separated by layer
- 1 jalapeño, halved and thinly sliced, seeds removed
- 1 medium shallot, thinly sliced
- 1/4 cup balsamic vinegar
- 2 tsp raw honey
- 1 1/2 tsp ghee
- 4 corn tortillas
- olive oil spray
- salt, to taste
- 1/2 cup shredded manchego cheese
- 1 radish, cut into matchsticks
- Preheat air fryer to 400°F.
- When ready, add half of the Brussels sprouts and jalapeño to the air fryer. Spray with olive oil and a pinch of salt. Air fry for 15 minutes, removing bin every 5 minutes to shake Brussels. Repeat this step with the remaining Brussels sprouts and jalapeño, so as not to overcrowd the air fryer.
- While the Brussels are air frying, heat ghee in a small skillet over medium heat until melted. Once melted, add sliced shallot and cook, stirring occasionally, until caramelized (about 10-15 minutes).
- To make the sauce, add balsamic and honey to a small bowl and stir until thoroughly combined.
- Heat tortillas according to package instructions, if desired.
- Add the air-fried Brussels, jalapeños, and shallots to a medium-sized bowl. Pour sauce over Brussels mixture and toss until well-coated.
- Divide taco filling evenly between tortillas. Top with desired toppings and enjoy!
Yield: 2 servings
Serving size: 2 tacos
294 calories per serving • Fat: 6.6g • Carbohydrates: 56.3g • Protein: 10.9g