Brussel Sprout Tacos with Habanero and Beet Salsa

INGREDIENTS

Yield:

4 servings

• Habanero and beet salsa
  2 medium size Beets, peeled and small diced
  1 Ea Plantain, peeled and big diced
  2 Ea Habanero chili, deveined
  1 small White onion, medium diced
  1 Clove Garlic diced
  ½ Cup Water
  Salt

Salty-Sour Vinaigrette for Brussel sprouts
3 Tbsp Fish sauce
1 Cup Lime juice
1/4 Cup Scallions, sliced
2 Tbsp Ginger, peeled, finely grated

Tacos
1 lb. Brussels sprouts, trimmed, divided
6 Ea Brussels sprouts very thin sliced on a mandolin, for garnish reserve
1 Cup Vegetable oil
8  Flour tortillas
1/4 Cup Small diced white onion
2 Ea Avocados, thinly sliced

PREPARATION

1.  
2. - Salty-Sour Vinaigrette Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about30seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Remove from heat, add the lime juice then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt. This can be prepared in advance
3. - Habanero and beet salsa Heat a medium saucepan over medium/low heat. Add the vegetable oil, beets and onions and cook for about 8 minutes or the onion start to look translucent, incorporate the garlic, plantains, a pinch of salt and habanero and cook for another 2 minutes, add the water and cook until the beets are very soft. Place the mix in a blender and blend until smooth. The texture need to be like a soft puree, check the seasoning and reserve on a warm place.
4. - Tacos Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain,  add the sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt. 
5. - Heat the tortillas, place on a plate, add the habanero salsa, then add the brussels sprouts mix, finish with the diced onion, avocado slices.