1 Simple Truth® Organic Hass Avocado, pitted, peeled, and sliced
½ cup crumbled queso fresco (55 g)
Simple Truth® Organic Salsa Verde
¼ cup Simple Truth® Organic cilantro (10 g)
Chipotle Crema
¼ cup mexican crema (55 g)
2 tablespoons adobo sauce, from canned chipotles in adobo
1 pinch kosher salt
pickled red onion
½ cup Simple Truth® Organic Distilled White Vinegar (120 mL)
2 tablespoons Simple Truth® Organic Cane Sugar
¼ cup red onion (40 g), thinly sliced
Nutrition Info
Calories 882
Fat 59g
Carbs 67g
Fiber 16g
Sugar 10g
Protein 25g
How to Make It
1. Step
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step
Trim the ends off the Simple Truth® Organic Brussels Sprouts and cut into quarters. Remove the stems from the mushrooms and cut into quarters.
3. Step
On the prepared baking sheet, toss the Brussels sprouts and mushrooms with the olive oil and Simple Truth® Organic Mild Chorizo Spice Blend until well coated. Bake for about 25 minutes, or until the Brussels sprouts and mushrooms are crispy and brown.
4. Step
Meanwhile, make the chipotle crema: In a small bowl, stir together the Mexican crema, adobo sauce, and salt until well combined. Refrigerate until ready to use.
5. Step
Make the pickled red onions. Add the white vinegar and sugar to a small saucepan. Bring to a simmer over medium-high heat, then add the red onions. Boil for 5–10 minutes, or until the onions have softened and the liquid is bright pink. Remove the pot from the heat and set aside. Drain pickled onions before using.
6. Step
Assemble the tacos: Arrange the tortillas on a plate and smear with some of the chipotle crema. Divide the Brussels sprout and mushroom mixture evenly between the tortillas. Top with the avocado, queso fresco, Simple Truth® Salsa Verde, pickled red onions, and Simple Truth® Organic cilantro. Serve immediately.
7. Step
Meal prep instructions: If not serving right away, store roasted vegetables, crema, and red onions in separate containers in the refrigerator. Warm up vegetables in the oven at 400°F (200°C) for 5–10 minutes, then assemble.
