In a medium size mixing bowl, add Summer Fresh Bruschetta, frozen corn, brussel sprouts and jalapeno. Let mixture rest for a minimum of 30 minutes.

Place mini tacos on a baking sheet and add 1 tbsp of mixture to each taco. Top each taco with shredded cheese and garnish with sprig of cilantro. Serve with Summer Fresh Jalapeno Greek Yogurt Dip for dipping.

OPTIONAL: To make your own taco shells cut out 2 inch circles from a package of soft tortillas. Lay each circle over the middle rack of your oven, allowing the circle to fold over the bar. Once all circles are placed, turn on the oven to 350°F and bake for 3-4 minutes, or until just crispy. Remove with tongs.

TIP: You can also dip with Summer Fresh Aged Cheddar & Chipotle Dip!