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Street Sweet Potato Tacos with Jalapeno Corn-Quinoa Pico, Guacamole Ranch

Street Sweet Potato Tacos with Jalapeno Corn Quinoa Pico Guacamole Ranch

Ingredient Weight Measure
Cilantro, fresh, chopped 1 cup
Diced Tomatoes, fresh 2 cup
Flour Tortillas, whole grain, warmed 24 count
Queso Fresco 8 oz.
Ranch Dressing, prepared 32 oz.
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb 2 1/2 lb.
Simplot Good Grains™: Red Quinoa 6/2.5lb 1 lb.
Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 6/3lb 1 lb.
Simplot Sweets®: Sweet Potato Wedges 10 Cut 40 oz.
Preparation Instructions:
• Prepare Simplot Jalapeno corn and red quinoa according to package directions, chill add diced tomatoes and chopped cilantro, reserve cold.
• In a bowl combine ranch dressing and Simplot guacamole, mix until smooth, reserve cold.
• Prepare the Simplot sweet potato wedges according to the package directions, Keep hot.
• To assemble tacos: Place 1 or 2 sweet potato wedges in warmed flour tortilla, top with jalapeno corn-quinoa Pico.
• Serve with guacamole ranch on side.
Products used in this recipe