Spicy Brussels Tacos

For green chili pimento, in food processor container, combine egg yolk, mustard, garlic and lime juice. With food processor running, slowly stream in oil to form a thick mayonnaise. Turn off processor, scrape down sides and add poblanos, feta, salt, pepper, ancho and cumin; pulse to incorporate. Refrigerate until ready to use.

For sweet and sour, Heat oil in medium saucepan; add onions and cook over low heat until tender. Stir in pineapple puree, sugar, vinegar, lime juice, lime zest, chipotle in adobo, Worcestershire and cumin.

Cook mixture over low heat until reduced and thickened. Carefully puree in blender; set aside to cool completely.

To assemble tacos, coat bottom of large skillet with olive oil; place over medium heat. Add Brussels sprouts and salt to taste; cook until tender and well charred.

For tacos, spread a tortilla with 1 tablespoon green chili pimento; top with charred Brussels sprouts and lightly drizzle with Sonoran sweet and sour sauce. Garnish with pickled onions, cilantro and cotija cheese.