Purple Brussels Sprout Tacos

Serves: 4
Total Time: 20 min.

INGREDIENTS

tomatillo salsa

1/2 lb. tomatillos, husks removed, quartered (about 6)
1 sm yellow onion, coarsely chopped
1 jalapeño, sliced
1 t kosher salt
1/4 c cilantro leaves
Juice of one lime

Tacos:
2 T olive oil
1 lb purple brussels sprouts, quartered
3/4 t kosher salt
Juice of one lime
8 6" corn tortillas
Sliced avocado, cilantro leaves and lime wedges for serving

Preparation

Tomatillo Salsa:
Combine tomatillos, onion, jalapeño and 1/3 c water in small saucepan over medium heat. Cover and cook about 15 minutes, until jalapeño fades in color and vegetables soften. Let cool 10 minutes. Add vegetables to blender, along with salt, lime juice and cilantro leaves. Purée until smooth.

Tacos:
Heat a large skillet over medium high heat for 2 minutes. Swirl in the oil, then add brussels sprouts and toss with salt. Cook 5-7 minutes, stirring only once or twice, until sprouts start to tenderize and become brown and crispy in spots. Turn off heat and squeeze lime juice over.

 To serve, heat a medium skillet over medium heat. Working one at a time, heat tortillas until just warmed through. Line with tomatillo salsa, fill with brussels sprouts and top with cilantro and avocado slices. Serve with lime wedges.