Name: Brussels Sprout Tacos
Yield: 4 servings
Ingredients: 3 Tbsp. fish sauce; 1 cup unseasoned rice vinegar; ¼ cup sliced scallions; 1 ½" piece ginger, peeled, finely grated; Kosher salt; 2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes; ¾ cup unsalted, roasted peanuts plus ¼ cup crushed; Kosher salt; 1 lb. brussels sprouts, preferably small ones, trimmed, divided; 1 cup vegetable oil; 8 6" corn tortillas; ¼ cup finely chopped white onion; Sliced avocado, sliced serrano chiles, cilantro leaves with tender stems, flaky sea salt, and lime wedges (for serving)

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

Brussels Sprout Tacos With Spicy Peanut Butter

Recipe notes