Recipe Header

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

Street Sweet Potato Tacos with Jalapeno Corn Quinoa Pico Guacamole Ranch

1 cup Cilantro, fresh, chopped
2 cup Diced Tomatoes, fresh
24 count Flour Tortillas, whole grain, warmed
8 oz Queso Fresco
32 oz Ranch Dressing, prepared
2 1/2 lb Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb
1 lb Simplot Good Grains™: Red Quinoa 6/2.5lb
1 lb Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 6/3lb
40 oz Simplot Sweets®: Sweet Potato Wedges 10 Cut
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