Ingredients

• 3 cups brussels sprouts, quartered
• 1 cup radishes, quartered
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon coconut aminos or soy sauce
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 8 - 12 corn tortillas
• 2 avocados, mashed
• peanut sauce (recipe below)
• for garnish (these are all optional - use what you've got!) - pickled onion or chopped raw onion, cilantro, chopped peanuts, lime wedges

Instructions

1. Preheat oven to 400 degrees. On a parchment-lined baking sheet, toss brussels sprouts and radishes with oil, honey, coconut aminos, chili powder, and salt. Roast until the veggies are crisp and golden brown on the edges, about 20 minutes. Remove from oven and set aside.
2. Char corn tortillas by using tongs to hold them over a gas burner until they start to blacken on the edges. Flip, blacken, remove and keep warm by placing in a large ziploc bag. Alternatively, you can wrap tortillas in a towel and place them in the oven for a few minutes.
3. On each tortilla, add a scoop of mashed avocado, then top with brussels sprouts, radishes, pickled onion, cilantro, and peanuts. Drizzle with peanut sauce and serve with lime wedges.

Spicy Peanut Sauce

Ingredients

• 1 garlic clove
• 1/2 cup peanut butter
• 1/2 cup coconut milk
• 1 tablespoon brown sugar
• zest and juice of 1 lime
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• squeeze of sriracha
• kosher salt, to taste

Instructions

1. Blend all ingredients in a blender until smooth. If sauce needs thinning, add a little hot water and blend. Store in a jar in the fridge for up to 2 weeks.