Crisp Kale and Brussels Sprout Tacos

Ingredients

1 large shallot, sliced

1 tablespoon of grapeseed oil (or another high-heat oil)

2 cups of brussels sprouts, thinly sliced lengthwise

4-5 kale leaves, stalks removes, and finely chopped

the juice of 1/2 of a lime

salt + pepper + red pepper flakes

1 avocado, chopped

6-8 small soft taco tortillas (if you want this recipe to be gluten-free, find a brand that states it is gluten-free, or you can also make your own)

for the white bean creama:

1 16oz can of canellini beans

1 small clove of garlic, minced

3 tablespoons of extra virgin olive oil

1 tablespoon of white wine vinegar

a large pinch of cilantro leaves, chopped

salt + pepper + red pepper flakes, to taste

optional - a small squeeze of lime juice

1 tablespoon or so of water (if you need to thin it out a little)

Start by making the white bean creama. Place all of the ingredients into a blender and blend until smooth. Add water if you need to thin it out a little, but not too much because you do not want it to be runny. Taste and adjust the seasoning accordingly.
Place the oil in a large cast iron skillet over medium heat. Add the shallots and cook for 1-2 minutes. Then add the brussels sprouts. Cook for 8-10 minutes, until brown, stirring occasionally.
Add in the kale and season with the salt, pepper, and red pepper flakes. Stir everything and then add the lime juice. Stir again and cook for a couple of minutes until the kale has wilted. Remove from the heat, toss in the chopped avocado and set aside in a separate bowl.
If you like, you can lightly toast the tortillas in a small frying pan. I do this over low heat for a few minutes on each side until they are a light brown.
Serve warm with a smear of white bean creama on the tortilla as the base and the brussels and kale on top.