Brussels Sprout Tacos with Spicy Peanut Butter

Ingredients

• •3 Tbsp fish sauce
• •1 cup unseasoned rice vinegar
• •¼ cup sliced scallions
• •1½ inch ginger
• •1 to taste Kosher salt
• •2 Tbsp Aleppo-style pepper
• •1 cup unsalted roasted peanuts
• •1 to taste Kosher salt
• •1 lb brussels sprouts
• •1 cup vegetable oil
• •8 piece corn tortillas
• •¼ cup white onion
• •1 whole avocado
• •2 whole serrano chiles
• •¼ cup cilantro
• •1 to taste flaky sea salt
• •2 whole lime

Cooking Instructions

1. 1.

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

   5 min

2. 2.

   Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.

   5 min

3. 3.

   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.

   20 min

4. 4.

   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, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.

   10 min

5. 5.

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