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Sweet Potato Tacos

Sweet Potato Taco Recipe
Yield: 24 Servings (1 taco )

Yield: 24 Servings (1 taco )

These veggie tacos are uniquely mouthwatering. Roasted sweet potato topped with roasted corn, quinoa, pico de gallo, diced tomatoes, and queso fresco. Serve on flour or corn tortillas.

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.
Tomatoes, fresh, diced 2 cup
Cilantro, fresh, chopped 1 cup
Chipotle aioli, prepared 32 oz.
Simplot Harvest Fresh™ Avocados: Hand-Scooped Avocado Chunks, Fresh 8/2lb 1 lb.
Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb 40 oz.
Tortillas, flour or corn, warmed 24 count
Queso Fresco 8 oz.
Preparation Instructions:
Step 1
Prepare the corn and jalapeño blend and red quinoa according to package instructions. Add both to a large bowl and chill. Fold in diced tomatoes and chopped cilantro to combine. Reserve cold.
Step 2
In a medium bowl combine chipotle aioli and avocado, mix to desired texture. Reserve cold.
Step 3
Prepare the sweet potatoes according to the package instructions. Keep hot.
Step 4
To assemble tacos; Place a portion of sweet potato in warmed flour or corn tortilla, top with corn and quinoa mix, and queso fresco. Serve with chipotle guacamole on the side.
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