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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

Enjoy a mouthwatering veggie taco featuring Simplot Sweets® Sweet Potato 10-Cut Wedge with a jalapeño corn-quinoa pico.

Ingredient Weight Measure
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb 2 1/2 lb.
Simplot Good Grains™: Red Quinoa 6/2.5lb 1 lb.
Diced Tomatoes, fresh 2 cup
Cilantro, fresh, chopped 1 cup
Ranch Dressing, prepared 32 oz.
Simplot Harvest Fresh™ Avocados: Western Guacamole, Frozen 6/3lb 1 lb.
Simplot Sweets® Fries: Sweet Potato Wedges 10 Cut 40 oz.
Flour Tortillas, whole grain, warmed 24 count
Queso Fresco 8 oz.
Preparation Instructions:
Step 1
Prepare corn and jalapeño blend and red quinoa according to package instructions. Chill and add diced tomatoes and chopped cilantro, reserve cold.
Step 2
In a bowl combine ranch dressing and guacamole, mix until smooth, reserve cold.
Step 3
Prepare the sweet potato wedges according to the package instructions, Keep hot.
Step 4
To assemble tacos; Place 1 or 2 sweet potato wedges in warmed flour tortilla, top with jalapeño corn-quinoa Pico. Serve with guacamole ranch on the side.
Products used in this recipe