Roasted Brussels & Grilled Veggie Tacos

Roasted Brussels & Grilled Veggie Tacos
Yield:
24 servings, 1 taco (176 g) each

Ingredients

Ingredients Weights Measures
Spicy Ranch Sauce
Pure Kraft Refrigerated Ranch Dressing 8 oz. [225 g] 1 cup [250 mL]
hot pepper sauce 1 oz. [30 g] 2 Tbsp. [30 mL]
Roasted Brussels Sprouts 1 oz. [30 g] 2 Tbsp. [30 mL]
Brussels sprouts, separated into individual leaves 1.25 lb. [565 g] 1 gal. [4 L]
vegetable oil 1.3 oz. [40 g] 2 Tbsp. [40 mL]
kosher salt 4 g 1/2 tsp. [2 mL]
Veggie Mix 4 g 1/2 tsp. [2 mL]
grilled zucchini, medium diced 1.25 lb. [565 g] 1 qt. [1 L]
grilled yellow squash, medium diced 1.25 lb. [565 g] 1 qt. [1 L]
grilled portobello mushroom caps, medium diced 1 lb. [510 g] 1 qt. [1 L]
fresh oregano leaves 4 g 2 tsp. [10 mL]
adobo seasoning 4 g 2 tsp. [10 mL]
Cilantro-Onion Topping 4 g 2 tsp. [10 mL]
red onions, shaved 2 oz. [60 g] 1/2 cup [125 mL]
fresh cilantro leaves 4 g 2 Tbsp. [40 mL]
Taco assembly 4 g 2 Tbsp. [40 mL]
flour tortillas (6-inch) 1 lb. [725 g] 24 each
Kraft Shredded Monterey Jack Cheese 6 oz. [170 g] 1-1/2 cups [375 mL]
avocado slices 12 oz. [340 g] 24 slices
jicama, peeled, julienned 12 oz. [340 g] 3 cups [750 mL]
Spicy Ranch Sauce
Pure Kraft Refrigerated Ranch Dressing 2 oz. [60 g] 1/4 cup [50 mL]
hot pepper sauce 7 g 1-1/2 tsp. [7 mL]
Roasted Brussels Sprouts 7 g 1-1/2 tsp. [7 mL]
Brussels sprouts, separated into individual leaves 5 oz. [140 g] 1 qt. [1 L]
vegetable oil 10 g 2 tsp. [10 mL]
kosher salt 1 g 1/8 tsp. [0.5 mL]
Veggie Mix 1 g 1/8 tsp. [0.5 mL]
grilled zucchini, medium diced 5 oz. [140 g] 1 cup [250 mL]
grilled yellow squash, medium diced 5 oz. [140 g] 1 cup [250 mL]
grilled portobello mushroom caps, medium diced 4.5 oz. [130 g] 1 cup [250 mL]
fresh oregano leaves 1 g 1/2 tsp. [2 mL]
adobo seasoning 1 g 1/2 tsp. [2 mL]
Cilantro-Onion Topping 1 g 1/2 tsp. [2 mL]
red onions, shaved 20 g 2 Tbsp. [30 mL]
fresh cilantro leaves 1 g 2 tsp. [10 mL]
Taco assembly 1 g 2 tsp. [10 mL]
flour tortillas (6-inch) 6.5 oz. [180 g] 6 each
Kraft Shredded Monterey Jack Cheese 1.5 oz. [45 g] 6 Tbsp. [90 mL]
avocado slices 3 oz. [85 g] 6 slices
jicama, peeled, julienned 3 oz. [85 g] 3/4 cup [175 mL]

Directions

Spicy Ranch Sauce: Mix ingredients until well blended. Refrigerate until ready to use.

Roasted Brussels Sprouts: Toss ingredients until evenly coated. Spread onto parchment paper-lined half sheet pans.

Bake in 300ºF (150ºC) standard oven 15 min. or until crisp.

Veggie Mix: Toss ingredients; set aside.

Cilantro-Onion Topping: Toss ingredients; set aside.

For each serving: Heat 1 tortilla. Fill with 1/2 cup (125 mL) Veggie Mix, 1 tsp. (5 mL) Cilantro-Onion Topping, 1 Tbsp. (15 mL) cheese, 1 avocado slice, 1/2 cup (125 mL) Roasted Brussels Sprouts and 2 Tbsp. (30 mL) jicama.

Drizzle with 2 tsp. (10 mL) Spicy Ranch Sauce or serve sauce on the side.

Kraft Kitchens Tips

Substitute
Substitute kale for the Brussels sprouts. Remove and discard stems. Cut leaves into 1/2-inch strips and bake as directed.

572806 : 164924

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Nutritional Information
Calories
 220
Total fat
 13 g
Saturated fat
 2.5 g
Cholesterol
 10 mg
Sodium
 420 mg
Carbohydrate
 23 g
Dietary fibre
 4 g
Sugars
 3 g
Protein
 8 g
Vitamin A
 4 %DV
Vitamin C
 50 %DV
Calcium
 6 %DV
Iron
 10 %DV