Crispy Kale and Brussels Sprout Tacos with Bacon and Whipped Feta

  • Yield: 8 tacos 1x


  • 4 slices bacon
  • 1/2 head kale (about 10 leaves), stems removed and coarsely chopped
  • 2 cups coarsely shredded brussels sprouts
  • 1 clove garlic
  • 1/4 cup white wine
  • 4 oz sour cream
  • 4 oz feta cheese
  • lemon juice
  • 8 corn tortillas
  • coconut oil
  • parsley for garnish (optional)


  1. Make feta spread by combing sour cream, feta cheese and a squeeze of lemon juice in a food processor. Pulse until smooth and combined; set aside.
  2. In a large skillet, fry bacon to desired crispiness. Remove from pan, drain and crumble; set aside.
  3. In the same pan, cook kale and brussels sprouts over medium-high heat, stirring often to prevent burning. Cook about 10 minutes until veggies are soft. Add garlic and cook 1-2 minutes more. Add white wine and cook until wine is evaporated.
  4. Meanwhile, heat about 1/4 cup of coconut oil in a small sauté pan. Heat until hot and bubbly. Fry corn tortillas about 30 seconds each side. Let drain on a paper towel.
  5. To assemble tacos, spread each tortilla with a smear of whipped feta. Scoop a healthy dose of veggies on the tortilla. Top with crumbled bacon. Enjoy!