Salsa Verde Chicken and Brussels Sprout Tacos

Tacos will forever and always be the best food.

And these salsa verde chicken and Brussels sprout tacos might seem like an odd combo, but trust me, THEY ARE AWESOME. The zesty salsa verde chicken pairs so nicely with the crispy Brussels sprouts and creamy queso fresco cheese. It’s undeniably good, and you need to make these for dinner.

INGREDIENTS

• 1 lb Brussels sprouts trimmed and quartered⁠
• 1 tbsp olive oil⁠
• pinch of salt and pepper⁠
• 1 ½ lbs boneless skinless chicken breasts⁠
• 1 cup + 3 tablespoons salsa verde⁠
• 1 cup chicken stock⁠
• juice of two limes⁠
• 4 garlic cloves minced⁠
• 1 tbsp cumin⁠
• 1/2 cup sour cream⁠
• 8-10 corn tortillas warmed⁠
• 1/2 cup crumbled queso fresco cheese⁠
• toppings: diced avocado, thinly sliced white onion, freshly minced cilantro, and/or lime wedges⁠

How to make Salsa Verde Chicken and Brussels Sprout Tacos?

Step 1:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.⁠

Step 2:

Toss Brussels sprouts, olive oil, salt, and pepper together on the prepared baking sheet. Roast in the oven until just starting to crisp, about 25-35 minutes, tossing halfway through. ⁠

Step 3:

Place chicken breasts, 1 cup salsa verde, chicken stock, juice of two limes, minced garlic, and cumin in the bowl of your Instant Pot. Cook on high pressure for 20 minutes, then release and shred the chicken. If you don’t have an Instant Pot, you can combine these same ingredients in a 9×13 baking dish and roast in the oven with the Brussels sprouts until the chicken reaches an internal temperature of 165°F. ⁠

Step 4:

Meanwhile, whisk together sour cream and the remaining 3 tablespoons of salsa verde. ⁠

Step 5:

Serve warmed tortillas with shredded salsa verde chicken, roasted Brussels sprouts, and queso fresco, then top with diced avocado, sliced onions, freshly minced cilantro, and lime wedges, if desired.⁠

KITCHEN EQUIPMENT NEEDED

• Oven
• Baking sheet
• Parchment paper
• Instant Pot or 9×13 baking dish
• Mixing bowls
• Forks (for shredding chicken)
• Knife and cutting board
• Spoon or spatula
• Measuring spoons and cups
• Small whisk (for sour cream sauce)
• Skillet or microwave (for warming tortillas)

WHAT TO EAT WITH THIS SALSA VERDE CHICKEN AND BRUSSELS SPROUT TACOS?

I’ll admit, when I first served Salsa Verde Chicken and Brussels Sprout Tacos, my kids looked at me like I’d lost my mind. Brussels sprouts… in tacos? But then they took a bite, shredded, sautéed sprouts with avocado and sliced white onion tucked in a warm corn tortilla, and that cilantro on top, and suddenly, silence.

That’s how I knew I had a winner. I love pairing this with Pineapple Chicken Enchiladas for a yummy dinner spread, or Carrot Falafels with Roasted Veggie Quinoa if we’re leaning more veggies.

Air Fryer Turkey Burgers make a great next-day option, and when we’re feeling fancy, Peach Caprese Salad with Grilled Chicken adds a fresh touch. For a sweet ending, Delicious Toffee Shortbread Cookies or Peanut Butter Chocolate Brownies never fail.

FAQ

What are Brussels sprout tacos made of?

These salsa verde chicken and Brussels sprout tacos are made with shredded chicken cooked in salsa verde, roasted Brussels sprouts, sour cream sauce, queso fresco, and your favorite toppings, all tucked inside corn tortillas.

What do Brussels sprout tacos look like?

They taste zesty with a gentle heat from the salsa and a cool touch from the sour cream.

Can I use a different meat?

Yes.

What is salsa verde?

Salsa verde is a green sauce made from tomatillos, garlic, onions, and green chilies. It’s a little spicy.

Can I skip the Brussels sprouts?

You can, but they add a really nice flavor.

How do I store leftovers?

Keep the chicken and sprouts in separate containers in the fridge. Reheat and assemble fresh tacos when you’re ready to eat.

Can I use flour tortillas instead?

Of course.

Are Brussels sprout tacos spicy?

It depends on your salsa verde.

Can I freeze the chicken?

Yes.

What cheese can I use instead of queso fresco?

Try feta or skip cheese entirely.