Brussels Sprout Tacos with Spicy Peanut Butter

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

From the kitchen of Carly

Crispy roasted brussels sprouts meet spicy peanut butter in handheld form. Fish sauce and rice vinegar create a punchy pickled element that cuts through the richness, while crushed peanuts add texture. These are the tacos that convert vegetable skeptics.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 Tbsp. fish sauce
11 cup unseasoned rice vinegar
11/4 cup sliced scallions
11 1/2" piece ginger, peeled, finely grated
1Kosher salt
12 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes
13/4 cup unsalted, roasted peanuts plus 1/4 cup crushed
1Kosher salt
11 lb. brussels sprouts, preferably small ones, trimmed, divided
11 cup vegetable oil
18 (6") corn tortillas
11/4 cup finely chopped white onion
1Sliced avocado
1sliced serrano chiles
1cilantro leaves with tender stems
1flaky sea salt
1and lime wedges (for serving)

Instructions

Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.
To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
Vinaigrette can be made 1 week ahead. Cover and chill.