Here is the rewritten text in a different style: Savory Potato Tacos Elevate with Nutritious Brussels Sprouts Slaw & Crisp Quinoa Tortillas – A Game-Changing Vegan, Grain-Free Recipe

To Make the Slaw:

1. Combine all ingredients, excluding the Brussels sprouts, to form a seamless blend. Set aside.
2. Slice Brussels sprouts finely using either a food processor or a mandoline, and subsequently coarse-chop any remaining unprocessed pieces with a knife.
3. Combining the shaved Brussels sprouts with the remaining ingredients, I blend them together until they’re evenly distributed and thoroughly coated in a harmonious medley of flavors and textures. As you ready the fridge for the next steps in food preparation, ensure all necessary components are within arm’s reach.

To Make the Filling:

1. With the pan situated over moderate heat, introduce approximately three tablespoons of water to initiate the preparation of the filling. Once the water has reached a comfortable temperature, introduce the onion and garlic, then cook for approximately three minutes, or until they reach a state of aromatic transparency.
2. Combine the cooked potatoes, taco seasoning, and diced tomato to create a harmonious blend of flavors. Covering the pan with a lid, permit the potatoes to steam undisturbed for 8-10 minutes, briefly stirring every now and then to ensure even cooking. Ensure that the soil remains consistently moist by adding water as needed to prevent scorching and promote optimal growth.
3. Upon the potatoes’ completion, combine them with black beans and cilantro; let the mixture simmer for an additional minute to ensure a harmonious temperature. Withdraw the pan from the heat source and reserve it for the time being while you attend to the preparation of the tortillas.
4. In a spacious skillet, heat the quinoa flour over moderate flames. Continuously whisk the flour as you toast it for approximately 5-7 minutes, or until it emits a fragrant aroma.

To Make the Tortillas:

1. Combine all the ingredients for the tortillas in a substantial vessel, then blend until a cohesive, substantial dough forms effortlessly. Split the dough into ten uniform portions and shape each one into a neat sphere.
2. To achieve perfectly flat tortillas, you may opt for a tortilla press or utilize a simple yet effective alternative: place each dough ball between two sheets of parchment paper and gently roll it out to an even, uniform thickness using a rolling pin. To avoid tearing the delicate dough, gently lift and peel away the parchment paper from its surface, ensuring a smooth separation process.
3. Carefully lay the tortilla within a pan situated over medium heat, allowing it to cook for approximately 2 minutes on each side or until it develops a golden-brown hue and small bubbles appear. Cook for an additional 1-2 minutes, or until the flip side is lightly browned and crispy.
4. Retain warm tortillas by wrapping them in a clean kitchen towel or placing them in a tortilla warmer, keeping them at the perfect temperature for assembly.

To Assemble:

1. Fill the quinoa tortillas liberally with a generous helping of creamy potato filling, tangy Brussels sprouts slaw, and your preferred accompaniments, including ripe avocado, spicy hot sauce, fragrant cilantro, and juicy tomatoes.