Just about everything tastes better as a taco! Especially one made wth a home made organic masa tortilla. You can find the recipe for Fermented Corn Tortillas a few posts back. I made my own Kim Chi however; you can buy a great lacto-fermented kimchi refrigerated in the grocery store by Wild Brine. Never say you don’t like brussel sprouts until you’ve had them roasted in olive oil and tamari and then nestled into a corn tortilla with a smear of Kimchi puree, a crisp leaf of romaine, and a drizzle of cashew cream! (I was one of those brussel sprout haters!)
Ingredients:
- 1 recipe of fermented corn tortillas (or non-fermented if you don’t have time!)
- 1 cup of kimchi, pureed in the blender until smooth
- 1 recipe of roasted brussel sprouts
- organic romaine leaves
- 1 recipe of cashew lime cream (soak your cashews for at least 2 hours prior to blending)
- black sesame seeds
Prepare the tortillas, keeping warm stacked in a tea towel.
Puree the Kimchi:
The Brussel Sprouts:
- 1 lb. of brussel sprouts, outer tough leaves removed, halved.
- 1 Tbsp. of olive or avocado oil
- 1 Tbsp. of tamari
- lots of fresh cracked pepper
Preheat your oven to 400 F.
Remove the outer leaves from the brussel sprouts and then cut in half. In a medium sized bowl toss the brussel sprouts with the oil, tamari and pepper. Spread the brussel sprouts onto a parchment lined cookie sheet.
Roast for about 15 min. before tossing and flipping to ensure that they are browned and slightly crisp on the outer leaves. Roast for an additional 15 minutes adding a drizzle of extra oil if the sprouts are looking dry.
While they are roasting, prepare the cashew cream.
Cashew Cream:
- 1/2 cup soaked raw organic cashews
- 1 Tbsp. fresh lime juice
- 11/2 Tbsp. of avocado oil
- 3/4 tsp. of sea salt
- 1/2 tsp. dijon mustard
- 1/4 cup water
Blend until silky smooth. Leave it un-refrigerated until you are ready to use it as it thickens up substantially if refrigerated.
To Serve:
Smear a generous amount of kimchi puree onto each corn tortilla. Top with a romaine leaf, several roasted brussel sprouts, another drizzle of kimchi puree and a dollop of cashew lime cream. Sprinkle with black sesame seeds to serve.
Home made yam fries are my favourite compliment to these tacos!
