Brussels Tacos

Preheat oven to 400°F. In a small bowl whisk together avocado oil, tamari, miso paste, spices (garlic powder, onion powder, cumin), water and sea salt. Coat the trimmed and halved Brussels sprouts with the mixture, massaging well with your hands. Place the coated sprouts on a parchment lined baking sheet and roast for about 25-30 minutes until they are brown, crisp on the edges, and tender. Let them cool slightly. Heat corn tortillas directly on a low stovetop flame for 5-10 seconds on each side until charred slightly. Top each heated tortilla with a handful of roasted Brussels sprouts, thinly sliced red cabbage, thinly sliced red onion, fresh sprouts, sliced avocado, and a dash of hot sauce. Enjoy immediately!