Recipe

Imagine warm corn tortillas hugging a mountain of paper-thin, golden-fried Brussels sprout ribbons, bright lime, creamy avocado, and a snowy shower of cotija cheese. One bite and you’ll forget these are vegetables—this is pure taco joy.

The secret? Getting those sprouts shaved whisper-thin so they crisp up like veggie carnitas. A quick spin with the Geedel Rotary Cheese Grater does the job perfectly, turning stubborn little cabbages into delicate ribbons that fry up light and lacy. No knife skills required.

🥗Ingredients (Serves 4)

1 lb Brussels sprouts, trimmed

1 small red onion

8–12 small corn tortillas

½ cup cotija or feta cheese

1 ripe avocado, sliced

1–2 limes

Fresh cilantro

Neutral oil for frying

Salt, pepper, and a pinch of smoked paprika or cumin

🔥Step-by-Step: Crispy Sprout Tacos

1. Shave the Sprouts & Onion

Lock the Geedel Vegetable Chopper on your counter. Use the fine shred blade for Brussels sprouts (feed them base-first for longest ribbons) and the same blade for red onion. You’ll get feather-light piles in seconds.

2. Crisp Them Up

Heat ½ inch of oil in a skillet. Toss the shaved sprouts and onion with a pinch of salt. Fry in batches until the edges turn golden and lacy—stir gently so they keep their texture. Drain on paper towels and hit with smoked paprika while hot.

3. Warm the Tortillas

Heat tortillas directly over a gas flame or in a dry skillet until soft and lightly charred.

4. Assemble & Devour

Load each tortilla with crispy sprout-onion mix, avocado slices, generous cotija crumbles, cilantro, and a big squeeze of lime. Fold and eat immediately—crunch heaven.

✨Tips & Twists

Vegan version – Skip cheese, add a drizzle of chipotle cashew crema

Spicy kick – Toss fried sprouts with your favorite hot sauce

Protein boost – Add grilled chicken, carnitas, or black beans

Make-ahead – Shave sprouts with Geedel up to one day ahead; store in fridge

🌮Final Bite

These Shaved Brussels Sprout Tacos are proof that vegetables can steal the show. One crank of the vegetable shredder turns ordinary sprouts into the crispiest, most taco-worthy filling you’ll make all year.