Spicy Brussels Tacos

Menu PartEntree
Cuisine TypeMexican

Chef Cory Seeker

Lolita Cocina & Tequila Bar

Boston, Mass.

As corporate chef for Lolita Cocina & Tequila Bar in Boston, Cory Seeker has a large repertoire of taco recipes. This one pairs the heat and depth of charred poblanos with tangy feta cheese to create a flavorful sauce that brings out the best in charred garlicky Brussels sprouts. The taco is brought to life with a sweet and sour sauce filled with flavor from pineapple, citrus and smokey chipotles. The recipe makes a good choice for vegetarians and flexitarians looking for an alternative to meat-filled tacos.


Green Chili Pimento

4 oz. egg yolk

2 tbsp. spicy brown mustard

5 g garlic, peeled and sliced

1 oz. lime juice

16 oz. canola oil

250 g roasted poblanos

300 g feta cheese

2 tbsp. salt

¼ tsp. black pepper

¼ tsp. ancho chili powder

¼ tsp. ground cumin

Sonoran Sweet and Sour

½ oz. canola oil

200 g onions, sliced

1 qt. pineapple puree

1½ cups sugar

5 oz. champagne vinegar

3 oz. lime juice

1 lime, zested

2 tbsp. chipotle in adobo

1 tbsp. Worcestershire sauce

¼ tsp. ground cumin


Olive oil

1 lb. Brussels sprouts, cleaned and quartered

Salt, to taste

6 flour tortillas (5-6 in. size)

Pickled red onions

Chopped cilantro

Grated cotija cheese


  1. For green chili pimento, in food processor container, combine egg yolk, mustard, garlic and lime juice. With food processor running, slowly stream in oil to form a thick mayonnaise. Turn off processor, scrape down sides and add poblanos, feta, salt, pepper, ancho and cumin; pulse to incorporate. Refrigerate until ready to use.
  2. For sweet and sour, Heat oil in medium saucepan; add onions and cook over low heat until tender. Stir in pineapple puree, sugar, vinegar, lime juice, lime zest, chipotle in adobo, Worcestershire and cumin.
  3. Cook mixture over low heat until reduced and thickened. Carefully puree in blender; set aside to cool completely.
  4. To assemble tacos, coat bottom of large skillet with olive oil; place over medium heat. Add Brussels sprouts and salt to taste; cook until tender and well charred.
  5. For tacos, spread a tortilla with 1 tablespoon green chili pimento; top with charred Brussels sprouts and lightly drizzle with Sonoran sweet and sour sauce. Garnish with pickled onions, cilantro and cotija cheese.

Photo by Josh Jamison for Lolita Cocina & Tequila Bar

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