Crispy Brussels Sprout Tacos with Pickled Red Onions

Ingredients

• 1 pound of brussels sprouts, halved or quartered to be evenly sized
• 1 tablespoon of olive oil
• Salt and pepper to taste
• 1 dried ancho chili pepper
• 1 clove of garlic
• 1 teaspoon of dried oregano
• 1 teaspoon cumin
• ½ teaspoon of salt
• 3 tablespoons of vinegar
• 1 avocado, diced into 1”, then salted and peppered
• 4 oz of queso fresco, crumbled
• 2 oz pepita seeds, toasted
• Small flour tortillas
• ½ of a red onion, sliced very thinly with a mandoline
• ½ cup of apple cider vinegar
• ½ cup of water