Why these sprout tacos work
- Crunch: quick-cooked sprouts stay crisp.
- Smoky: cumin and smoked paprika give the sprouts depth.
- Fresh: salsa, lime and microgreens brighten every bite.
- Fast: 25 minutes start to finish.
Sprout tacos tips
- Dry the sprouts so they sauté rather than steam.
- Warm the tortillas in a dry pan for 20 seconds each side.
- Add microgreens last so they stay crisp.
Grow the sprouts and microgreens
- Mung bean sprouts: soak mung beans for 6 to 8 hours, then rinse twice a day for 2 to 4 days. See the mung bean seed guide.
- Radish microgreens: ready in about 10 days. See radish microgreens.
More sprout recipes
Sprout Tacos With Spicy Salsa
Vegetarian · Mexican-inspired
Ingredients
Filling
- 3 cups (about 300 g) mung bean sprouts, rinsed and dried
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (400 g) black beans, drained and rinsed
- Salt and lime juice to taste
Spicy salsa
- 2 tomatoes, finely chopped
- ¼ red onion, finely chopped
- 1 jalapeño, finely chopped
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Pinch of salt
To serve
- 8 small corn or flour tortillas, warmed
- 1 avocado, sliced
- A handful of radish microgreens
- Sour cream or yogurt (optional)
Method
- Salsa: mix all the salsa ingredients in a bowl. Set aside.
- Heat the oil in a large pan over medium-high heat. Add the garlic, cumin and paprika and stir for 20 seconds.
- Add the black beans and stir for 2 minutes until warm.
- Add the sprouts and toss for 2 to 3 minutes, until hot through but still crunchy. Season with salt and lime.
- Fill the warm tortillas with the sprout filling. Top with salsa, avocado and radish microgreens.
Notes
- Cook the sprouts until steaming hot for safety.
- Swap the beans: use pinto beans or crumbled tofu.
- Make it vegan: skip the sour cream or use a plant-based yogurt.
Seeds in this article
Frequently asked questions
Can you put bean sprouts in tacos?
Yes. Sautéed mung bean sprouts add crunch and soak up smoky spices. They work well with black beans, avocado and salsa.
Should the sprouts be cooked for tacos?
Cooking them is safer. Health Canada advises cooking all sprouts, and the FDA says higher-risk groups should not eat them raw.
What microgreens go on tacos?
Radish and cilantro microgreens are the best. Radish adds heat and crunch, and cilantro adds fresh herb flavour.
Can I make the salsa ahead?
Yes, up to a day ahead. Keep it covered in the fridge and drain extra liquid before serving.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
