For the blackened Brussels sprouts:
- 3 heaping cups of Brussels
- 1/2 teaspoon hot smoked paprika
- 1/4 cup raw pumpkin seeds (optional)
- 2 Tablespoon olive oil
- salt and pepper
- 1 Tablespoon of soy sauce, tamari or liquid aminos
For the tacos:
- 6 corn tortillas
- 1 large avocado, mashed
- 1 lime
- handful of cilantro, roughly chopped
- optional: Cypress Grove Hatch Chile Chevre, crumbled
- Preheat the oven to 500°F. Be sure you have a rack available in the very bottom position of the oven.
- Trim the ends of your brussels sprouts, then cut in half. Set aside.
- On a foil lined baking sheet, add the Brussels sprouts, paprika, salt and pepper.
- Drizzle with the olive oil and toss well to disperse the spices to coat everything. Place the sprouts cut sides down.
- Arrange the baking sheet on the very bottom of the oven. Roast for 6 minutes.
- Take a peak at the cut sides to see if they are getting dark - they should have some color by now - and remove the tray from the oven.
- Add the pepitas to the tray and bake for another 5 minutes.
- Remove tray from oven to stir the Brussels and roast for 2 minutes more, until they are tender, bright green and black in parts. It's ok if the wispy leaves are completely charred.
- Straight out of the oven, drizzle the soy sauce/tamari onto the sprout mixture and toss to coat.
- While the brussels are roasting, mash the avocado and squeeze juice from 1/2 the lime and season with salt. Set aside.
- Just before serving, warm the tortillas on a pan over medium high heat, until warmed through.
- Plate the tortillas and spoon the Brussels sprout and pepitas mixture over. Dollop the avocado and sprinkle cilantro and cheese. Squeeze over any remaining lime juice.