I have been so excited to share these tacos and what better day than Meatless Monday! I was inspired to make these tacos after I had Crispy Brussels Sprout tacos at a restaurant and decided I had to try them out for myself.
The restaurant made them with fried Brussels and tossed in a vinaigrette. They were so good! I decided to try these out with roasted Brussels and some roasted mushroom for an added depth of flavor and texture.
1) Flour tortillas tend to be larger in size so the portion is usually a little too big to have more than one or two tacos
2) They are too soft and get stuck in my teeth which just takes away from the food experience in my opinion!
You can absolutely use flour tortillas, but try to get the smallest size they have available in order to fit the portion size. Either way, toasting the tortillas gives it a nice crunch and softens the tortilla so that it bends easier without breaking.
These turned out so delicious!
They have a nice meaty texture from the mushrooms, spiced just right and served with a tangy and smokey chipotle crema made from Greek yogurt! Top it all off with a squeeze of lime juice for that added freshness to brighten it up.
Let's get cooking!