Brussels Sprout Salad Tacos



  • 1pound Brussels sprouts, ends trimmed and thin-sliced or shaved on a mandolin
  • 2cups shredded, boned rotisserie chicken or leftover chicken
  • 3/4cup mayonnaise
  • 2 to 3 tablespoons loosely packed fresh cilantro
  • 112-ounce can pickled whole jalapeňos en escabeche
  • 1teaspoon salt
  • 16 corn tortillas


Using a mandolin or food processor, shred Brussels sprouts and place in a large mixing bowl.  Add mayonnaise, salt, chicken, and cilantro.  Remove 3 to 4 jalapeňos from the can, slice into rings, and add to bowl.  Remove the onions and carrots and chop about ¼ cup into ¼ inch pieces,  add to sprout mixture along with 3 tablespoons of the canning liquid.  Stir to combine.

Wrap tortillas in damp paper towel and place in an unsealed ziplock bag.  Microwave at 100% for 1 minute, then let sit 1 minute before serving.

Immediately spoon about 1/3 cup of the Brussels sprout mixture into warm tortillas and serve.

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