RECIPES
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.
servings
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Ingredients
Spicy Ranch Sauce Roasted Brussels Sprouts Veggie Mix Cilantro-Onion Topping Taco assembly
1-1/2 cups Hot pepper sauce
1 qt. Brussels sprouts, separated into individual leaves
2 cups Vegetable oil
1/8 cups Kosher salt
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
2 cups Red onions, shaved
2 cups Fresh cilantro leaves
6 each Flour tortillas (6-inch)
6 cups Kraft Shredded Monterey Jack Cheese
6 slices Avocado slices
3/4 cup Jicama, peeled, julienned
Instructions
Preparation Steps
- Spicy Ranch Sauce:
- MixIngredients until well blended. Refrigerate until ready to use.
- Roasted Brussels Sprouts:
- TossIngredients until evenly coated. Spread onto parchment paper-lined half sheet pans.
- BakeIn 300ºF (150ºC) standard oven 15 min. or until crisp.
- Veggie Mix:
- TossIngredients; set aside.
- Cilantro-Onion Topping:
- TossIngredients; set aside.
- For each serving:
- Heat1 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.
- DrizzleWith 2 tsp. (10 mL) Spicy Ranch Sauce or serve sauce on the side.
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