Crispy Kale and Brussels Sprout Tacos Recipe
The best vegetarian tacos! Crispy kale, roasted brussels sprouts, pickled red cabbage, melty cheese, and tangy wasabi ranch. Simple and delicious!
How to Make the Best Crispy Kale and Brussels Sprout Tacos
These crispy kale and brussels sprout tacos are a vegetarian powerhouse that proves plant-based meals can be just as satisfying and delicious as any meat-filled version. The combination of roasted brussels sprouts and crispy, charred kale creates an incredible texture that’s both crispy and tender, while the tangy wasabi ranch provides the perfect creamy, spicy counterpoint.
What makes these tacos truly special is the balance of flavors and textures. The sweetness of the caramelized brussels sprouts pairs beautifully with the earthy kale, while the pickled red cabbage adds brightness and a subtle tang. The wasabi ranch brings a unique kick that elevates the whole experience—it’s like nothing you’d find on a standard taco menu.
Whether you’re vegetarian, looking to reduce your meat consumption, or simply want to try something different for dinner, these tacos deliver big flavor and satisfaction. They’re quick enough for a weeknight meal but impressive enough to serve to guests.
Crispy Kale and Brussels Sprout Tacos
The best vegetarian tacos! Crispy kale, roasted brussels sprouts, pickled red cabbage, melty cheese, and tangy wasabi ranch. Simple and delicious!
Ingredients
Tacos
Wasabi Ranch
Instructions
Prepare the Tacos
- Preheat oven to 425°F. Toss brussels sprouts with 2 tablespoons of oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, stirring halfway through, until golden and crispy.
- Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add torn kale and cook, stirring frequently, for 5-7 minutes until crispy and charred at the edges. Season with salt and pepper.
- Warm tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
Assemble
- Fill each tortilla with roasted brussels sprouts and crispy kale.
- Top with shredded cheese, pickled red cabbage, and a generous dollop of wasabi ranch.
- Serve immediately while everything is warm.
Wasabi Ranch
- Combine sour cream, ranch seasoning, and wasabi paste in a small bowl. Stir until well combined and smooth.
Notes
- For extra flavor, toast the shredded cheese on the tortillas before adding the vegetables.
- The pickled red cabbage can be made ahead and stored in the refrigerator for up to a week.
- Adjust wasabi paste to your desired level of heat—start with less and add more if needed.