Brussels Sprout Tacos with Spicy Peanut Butter

Ingredients for Brussels Sprout Tacos with Spicy Peanut Butter

• 45ml salsa di pesce

• 240ml unseasoned rice vinegar

• 60ml sliced spring onions

• 1 pezzo di zenzero da 1 1/2", sbucciato, grattugiato finemente

• Sale kosher

• 2 tablespoons Aleppo-style pepper or 1 tablespoon crushed red pepper flakes

• 110g unsalted, roasted peanuts plus 1/4 cup crushed

• Sale kosher

• 450g brussels sprouts, preferably small ones, trimmed, divided

• 240ml di olio vegetale

• 8 (6") corn tortillas

• 40g di cipolla bianca tritata finemente

• Sliced avocado, sliced serrano chillies, coriander leaves with tender stems, flaky sea salt, and lime wedges (for serving)

Heat a small saucepan over medium. When hot, pour in 1 tablespoon fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 tablespoon at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in spring onions and ginger. Taste and season with salt.

Purée red pepper and 110g whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.

Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.

To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chillies, coriander, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.

Vinaigrette can be made 1 week ahead. Cover and chill.

Avvertenza

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