Roasted Brussels & Grilled Veggie Tacos

Veggie tacos are all the rage, and this one combines some unique vegetables that provide both crunch and appetite appeal.


Spicy Ranch Sauce
1-1/2 cups Hot pepper sauce
Roasted Brussels Sprouts
1 qt. Brussels sprouts, separated into individual leaves
2 cups Vegetable oil
1/8 cups Kosher salt
Veggie Mix
1 qt. Grilled zucchini, medium diced
1 qt. Grilled yellow squash, medium diced
1 qt. Grilled portobello mushroom caps, medium diced
1/2 cups Fresh oregano leaves
1/2 cups Adobo seasoning
Cilantro-Onion Topping
2 cups Red onions, shaved
2 cups Fresh cilantro leaves
Taco assembly
6 each Flour tortillas (6-inch)
6 cups Kraft Shredded Monterey Jack Cheese
6 slices Avocado slices
3/4 cup Jicama, peeled, julienned


Preparation Steps
  • 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.
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