Roasted Brussels &
Grilled Veggie Tacos

The Best Tacos in Town


Six awesome taco recipes for your menu


Tacos—the ultimate casual food with limitless potential. They’ve got more swagger than sandwiches and more street cred than burgers, but they still play within your customers’ safe zone. And from the back-of-house perspective, tacos answer a few operational needs beautifully. “With today’s demand for fun global builds and ‘mash-ups,’ tacos are a great place to both cross-utilize ingredients and also use up leftover inventory in creative ways,” says Barry Miles, senior corporate chef for Kraft Foodservice. “They help with food cost because you can use up ingredients costed out for other dishes—they’re already paid for.” Tacos also deliver ease of execution. “Most of the prep is mise en place, and then it’s just quick assembly,” says Chef Miles.

There’s no better home for the modern mash-up than a taco shell. Just ask Roy Choi of Kogi BBQ, a food truck empire in Los Angeles, who blew up the culinary world with his taco genius. As evidence, look at his Short Rib Taco, which sports caramelized Korean barbecue short rib, a salsa roja made with Mexican and Korean chilies, cilantro-onion relish and chili-soy slaw—all atop crisply griddled corn tortillas. He started a taco revolution, one in which bold flavour combinations dictate the build and the authenticity of experience dials up the perceived value. With that mandate, the chefs at the Kraft Culinary Centre proudly present six taco recipes designed to bring in more customers.

Barry Miles

Senior Corporate Chef Kraft Foodservice

“These on-trend mash-ups can be expressed through a few well-placed accents on familiar taco profiles-- maybe it’s fresh jicama and a habanero-spiked cheese. Introduce something unexpected and watch them come back for more.”


66% of consumers surveyed say they enjoy dishes that feature a fusion of flavours from more than one type of cuisine.

—Source: Technomic Canadian Flavour Consumer Trend Report, 2013

Chorizo and Egg Breakfast Tacos

Technomic’s 2014 Canadian trend forecast says consumers are looking for dishes that pack a big punch—a majority of consumers (56%) say they enjoy very hot or spicy sauces, dips or condiments. Dial up the heat for your customers that yearn for bold flavours with this delicious breakfast dish. Our NEW Kraft Habanero Blend Shredded Cheese adds a spicy kick, and a tumble of chicharrón serves as a crispy porky garnish.

Peruvian Seafood Tacos

In its February 2014 trends report, Datassential calls out Peruvian as an emerging cuisine ripe for exploration. Quinoa, corn, empanadas and marinated fish offer a few delicious entry points here. “We love Peru’s aji chile with its fruity, full-bodied profile,” says Chef Miles. In this better-for-you recipe, the Kraft chefs introduce aji chile paste and garlic to PURE Kraft Refrigerated Ranch Dressing. “It adds dimension, but also helps us build an authentic flavour story.”

Roasted Brussels & Grilled Veggie Tacos

Vegetarian options help kill the veto vote, but flavour has to come first. Our chefs grill adobo-dusted zucchini, portobello and yellow squash for deep, developed flavours. Roasted Brussels sprouts bring wow factor while jicama and avocado deliver fresh, crisp notes. The dipping sauce sees a come-back-for-more blend of Philadelphia Cream Cheese and Kraft Rancher’s Choice Dressing.

Tilapia Tacos

This fish taco answers a few menu needs—healthy choice, meatless option and clean flavours—and it’s certainly making headway on menus nationwide. Grilled instead of fried keeps it in the better-for-you range. Here, our chefs marinate tilapia in Kraft Calorie-Wise Zesty Italian Dressing for its bright Mediterranean profile. They combine Miracle Whip Calorie-Wise Spread with salsa for a creamy mouthfeel and zesty flavour.

Roasted Brussels & Grilled Veggie Tacos

In this recipe, our chefs present a Korean profile in an easy-to-understand taco stack. They marinate the beef in a deep, concentrated marinade, then dress the salad with Kraft Calorie-Wise Zesty Italian Dressing embellished with ancho chile, guajillo, hot sauce and cumin.

Hot Smoked Salmon Taco

Technomic’s 2013 Menu Monitor tells us that salmon is the most popular fish entrée on Canadian menus. This easy-build taco gives diners something unexpected but familiar. To complement the smoked flavours in the salmon, our chefs add Bull’s-Eye Bold Original Barbecue Sauce. For a crisp, fresh note, they finish the taco with broccoli slaw and fresh corn tossed in Kraft Coleslaw Dressing.

Tacos on the Menu

Tacos are a great way to introduce customers to Latin American flavours, as well as a melding of global flavours. Here are a few of our favourite menu sightings that illustrate how the trend is taking shape:

Habanero HeatGet Ready for the Lunch Rush - Pressed, grilled or toasted, these melty sandwiches are the hottest things going.
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