Products used in this recipe
Roasted Sweet Potato Tacos
Yield: 16 Servings (5 oz.)
Yield: 16 Servings (5 oz.)
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 16 oz. | |
| Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb | 40 oz. | |
| Tortillas, street taco sized | 16 count | |
| Purple cabbage, shredded | 8 oz. | |
| Red pepper, diced | 8 oz. | |
| Cilantro | as garnish | |
| Lime wedges | 16 count |
Preparation Instructions:
- Step 1
- Thaw avocado according to package instructions.
- Step 2
- Heat sweet potatoes according to package instructions, keep warm.
- Step 3
- Warm taco shell according to instructions. Top with 2 1/2 oz. of sweet potatoes, 1 oz. of avocado, 1/2 oz. each of shredded cabbage and red pepper. Garnish with cilantro and a wedge of lime.
