Roasted Brussels & Grilled Veggie Tacos

Roasted Brussels & Grilled Veggie Tacos
24 servings, 1 taco each


Ingredients Weights Measures
Spicy Ranch Sauce
KRAFT Ranch Dressing (FS) 8 oz. 1 cup
PHILADELPHIA Whipped Cream Cheese 3 oz. 1/2 cup
TAPATIO Hot Sauce 1 oz. 2 Tbsp.
Roasted Brussels Sprouts
Brussels sprouts, separated into individual leaves 1.25 lb. 1 gal.
vegetable oil 1.3 oz. 2 Tbsp. + 2 tsp.
kosher salt - 1/2 tsp.
Veggie Mix
grilled zucchini, medium diced 1.25 lb. 1 qt.
grilled yellow squash, medium diced 1.25 lb. 1 qt.
grilled portobello mushroom caps, medium diced 1 lb. + 2 oz. 1 qt.
fresh oregano leaves - 2 tsp.
adobo seasoning - 2 tsp.
Cilantro-Onion Topping
red onions, shaved 2 oz. 1/2 cup
fresh cilantro leaves - 2 Tbsp. + 2 tsp.
Taco assembly
flour tortillas (6-inch) 1 lb. + 10 oz. 24 each
Chihuahua cheese (asadero), shredded 6 oz. 1-1/2 cups
avocado slices 12 oz. 24 slices
jicama, peeled, julienned 12 oz. 3 cups


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 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 Veggie Mix, 1 tsp. Cilantro-Onion Topping, 1 Tbsp. cheese, 1 avocado slice, 1/2 cup Roasted Brussels Sprouts and 2 Tbsp. jicama.

DRIZZLE with 1 Tbsp. Spicy Ranch Sauce or serve sauce on the side.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

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

Nutrition Information

Total fat
 12 g
Saturated fat
 3 g
 10 mg
 590 mg
 24 g
Dietary fiber
 4 g
 3 g
 7 g
Vitamin A
 8 %DV
Vitamin C
 30 %DV
 10 %DV
 10 %DV