This year I’ve been making a concerted effort to focus on self care throughout December. It’s simply too easy to let the chaos of holiday parties, concerts, special events, gift shopping, and a million more little details to remember rule your life. I know because that’s exactly what happened to me last year and it was miserable. It’s impossible to fill up the cups of others if you’re pouring from an empty cup yourself. So in addition to making and keeping a regular workout schedule, I’ve also been cooking dinners that are new, exciting, and delicious. And since it’s me, you must have known that would mean tacos. Great tacos fill my belly and my cup at the same time.

My love for tacos knows no season, but my brussels sprouts bingeing is an impressive phenomenon that lasts November-March, at least. It was only natural that I combine the two. Unfortunately my first attempt was face-meltingly hot but I got these just right the second time around. I want to make them again and again and honestly, I don’t think anyone else in my house would mind to much if I did. I hope you love them as much as I do!

  • Prep 15 minutes
  • Cook about 25-30 minutes
  • Yield 3 large or 4 small servings


  • 12 oz. brussels sprouts, trimmed and halved
  • 2 tbsp. canola grapeseed oil, plus more if needed
  • Kosher salt
  • 8 oz. chorizo sausage
  • 1 medium or ½ large onion, sliced ¼-inch thick
  • ½ cup sour cream
  • 2 tbsp. lime juice
  • 1 tbsp. minced chipotle in adobo
  • Corn tortillas, for serving


  • 01

    Position an oven rack in the lowest position and heat the oven to 450˚ F. In a medium bowl, combine the brussels sprouts with 2 tablespoons of the oil. Season well with kosher salt, and toss to mix well. Spread the brussels sprouts onto a rimmed baking sheet. Put the pan with the sprouts into the oven on the lowest rack and cook, tossing once or twice during cooking until charred and partially crisp, about 15-20 minutes. Let cool on the pan a minute or two before returning the cooked sprouts to the bowl you mixed them in.

  • 02

    While the brussels sprouts are cooking, heat a heavy skillet over medium-high heat. Crumble the chorizo into the pan and cook, stirring occasionally, until fully cooked through and no longer pink, about 5-7 minutes. Remove from the pan with a slotted spoon or skimmer and set aside, leaving the rendered fat in the pan. Reduce the heat to medium and add the sliced onion to the pan with the fat. Cook, stirring occasionally, until the onions have browned and softened. If the pan starts to dry out before the onions are finished cooking, add more oil as needed. When the onions are finished cooking, add them along with the chorizo to the bowl with the brussels sprouts. Stir to combine.

  • 03

    In a liquid measuring cup, combine the sour cream, lime juice, and chipotle. Season with salt. Mix with an immersion blender (or combine all of these ingredients in a blender or food processor) until smooth. Taste and adjust seasoning as needed.

  • 04

    Assemble tacos using the corn tortillas and the brussels sprouts chorizo filling. Drizzle with the chipotle lime sour cream mixture and serve immediately.