Start by making the avocado spread. (You can also do this several hours beforehand and store in the fridge until you’re ready to cook.) Take your avocados and mash them with a spoon until in a bowl. Add the lime, salt, and pepper and stir to combine. Set aside.

Heat your oven to 425 degrees.

Place your Brussel sprouts in a bowl. Lather with a generous amount of avocado oil (1 - 1 1/2 tbsp), 1 tsp kosher salt, and a dash of black pepper. Stir to combine. Then place on a baking sheet, putting the Brussel sprouts face down.

Roast for about 30 minutes or until browned and thoroughly cooked through, stirring them halfway through roasting.

In the meantime, heat one tbsp of avocado oil in a medium sized pan over medium heat. When shimmering, add your red onions. Cook until caramelized, about 20 - 25 minutes, stirring frequently.

While both your Brussel sprouts and onions are cooking, heat your corn tortillas one by one in a pan over medium heat for 30 seconds to 1 minute, just long enough that’s it’s warm and slightly toasted. Keep warm with aluminum foil so they retain their heat before it’s time to serve. I also like to take this time to take out all my condiments and sides so they're ready for serving time.

When you’re ready to serve, take a corn tortilla and spread it with some of the avocado spread. You can use as much or as little as you like.

Next, add your Brussel sprouts, caramelized onions, and anything else you like: sour cream, cotija cheese, radishes, cilantro, hot sauce. Once you have all of your tacos compiled the way you like them, squeeze a little lime on top of everything.