Image of Roasted Potato Brussels Sprouts Taco Recipe

Roasted Potato Brussels Sprouts Taco Recipe



  • 9 oz Potatoes
  • 4.5oz shaved Brussels sprouts
  • 1/2 cup finely chopped Onions
  • 1 tbsp minced Garlic
  • 2 tsp ginger paste
  • 1/2 cup chopped Bell peppers
  • 1-2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp olive oil Oil
  • 2 tsp Spice Islands Cumin powder
  • 2 tsp Spice Islands Chili Powder
  • 2 tbsp Ortega Taco Sauce
  • 1 tbsp ketchup
  • 1/2 tsp mustard sauce
  • 1/2 tsp coriander chutney
  • 1 tsp mayonnaise
  • 1/2 tsp honey


  • Ortega Mini Taco Slider Shells
  • Queso
  • Sliced jalapeños
  • Ortega Salsa
  • Sour cream


  1. Preheat oven to 450F.
  2. Potatoes- Wash the potatoes well. Chop them in small cubes (I left the skin on).
  3. Brussels sprouts- Cut the Brussels sprouts in small pieces. I cut each in 4 pieces.
  4. In a parchment lined baking tray add the potatoes, Brussels sprouts, onions, garlic, ginger, peppers, olive oil and all seasonings – cumin powder, red chili powder, salt and pepper. Toss them well together and bake in the oven at 450F for 25-40 mins, tossing it midway till cooked through and crispy.
  5. Mix all sauces- ketchup, taco sauce, mustard sauce, mayonnaise, honey & coriander chutney and keep aside.
  6. Once out, mix everything with the sauces.  The filling is ready


  1. Warm taco shells and fill with filling.
  2. Top with some queso and sliced jalapeños.
  3. Add salsa/ sour cream over it and enjoy!