This started as a staff meal and ended up on the fall specials board. Here is the version you can make at home.
Halve a pound of Brussels sprouts and roast them hot with a little oil until the edges blacken. Cook four slices of thick-cut bacon until crisp and chop. For the salsa, char four Roma tomatoes, half an onion and a jalapeño under the broiler, then blend with a clove of garlic, lime juice and salt. Warm corn tortillas, pile on the sprouts and bacon, spoon over the salsa and finish with cotija.
Makes eight tacos. Serve with a cold lager and send us a photo.
