Brussels Sprout Tacos

Ingredients

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

Instructions

1. Preheat the oven to 500°F. Be sure you have a rack available in the very bottom position of the oven.
2. Trim the ends of your brussels sprouts, then cut in half. Set aside.
3. On a foil lined baking sheet, add the Brussels sprouts, paprika, salt and pepper.
4. Drizzle with the olive oil and toss well to disperse the spices to coat everything. Place the sprouts cut sides down.
5. Arrange the baking sheet on the very bottom of the oven. Roast for 6 minutes.
6. 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.
7. Add the pepitas to the tray and bake for another 5 minutes.
8. 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.
9. Straight out of the oven, drizzle the soy sauce/tamari onto the sprout mixture and toss to coat.
10. While the brussels are roasting, mash the avocado and squeeze juice from 1/2 the lime and season with salt. Set aside.
11. Just before serving, warm the tortillas on a pan over medium high heat, until warmed through.
12. 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.