Chorizo & Brussels sprouts tacos from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 309) by Ali Slagle

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flour tortillas for corn tortillas. See recipe for creamy ingredient suggestions. See recipe for variations.

  • natalie_r87qll on February 13, 2026

    i used soyrizo because i had it but i wouldn't recommend. it all ended up a bit dry and not cohesive since the soyrizo lacks fat

  • Feelingsamtastic on September 15, 2024

    Easy prep, and really enjoyed. Especially liked the addition of the onions at the end. Served with avocado/yogurt sauce on tortillas

  • Zosia on November 06, 2022

    Very tasty but the meat was a little dry perhaps because I used "homemade" chorizo from lean pork. Next time, I'll roast the sprouts for a few minutes before adding the meat to the pan.

  • cheffreddie on April 20, 2022

    Made this almost exactly as written and it was really tasty! I put the chorizo in the freezer for about 30 minutes beforehand to help firm it up, and that made removing it from the casing and slicing into bite sized pieces much easier. I mixed cholula hot sauce into sour cream for my "creamy" component and it complemented the flavors nicely. I think this recipe would be delicious with almost any oven roasted vegetable.

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