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Shrimp and Brussels Sprouts Tacos

Shrimp and Brussels Sprouts Tacos
Print Recipe

Shrimp and Brussels Sprouts Tacos are a delicious, healthy weeknight dinner that take less than 20 minutes to make, start to finish. Packed with flavor, thanks to tons of spices, this 10-ingredient dinner is a must-make for taco night!

Gluten free, Dairy free, Soy free, Nut free, Egg free

Ingredients

Scale
  • 10 ounces shredded brussels sprouts
  • 1 tablespoon oil
  • 1 teaspoon chili powder, divided
  • ½ teaspoon cumin, divided
  • ½ teaspoon smoked paprika, divided
  • ½ teaspoon garlic powder, divided
  • ½ teaspoon salt, divided
  • 1 lb shrimp (I used the red Argentinian shrimp from Trader Joe’s), pat dry
  • ¼ cup chopped cilantro
  • Tortillas (gluten free, if needed)
  • Avocado
  • Salsa

Instructions

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  2. Distribute shredded brussels sprouts on the baking sheet. Drizzle with oil and sprinkle with half of the spices (½ teaspoon chili powder, ¼ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder and ¼ teaspoon salt). Toss together and set aside.
  3. Add shrimp to a medium-sized bowl and toss with the remaining spices (½ teaspoon chili powder, ¼ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder and ¼ teaspoon salt).
  4. Place the shrimp on top of the brussels sprouts on the baking sheet. 
  5. Bake for 7 minutes at 425°F, then switch the oven to broil for 1 minute. Remove from the oven and sprinkle with cilantro.
  6. Assemble tacos by distributing brussels sprouts and shrimp in a tortilla and top with salsa and avocado. Serve warm.

Find it online: https://chelseyamernutrition.com/brussels-sprouts-tacos/