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

Name: Street Sweet Potato Tacos with Jalapeño Corn-Quinoa Pico, Guacamole Ranch
Ingredients: Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 2 1/2 lb.; Simplot Good Grains™: Red Quinoa 1 lb.; Diced tomatoes, fresh 2 cup; Cilantro, fresh, chopped 1 cup; Ranch dressing, prepared 32 oz.; Simplot Sweets® Fries: Sweet Potato Crinkle Cut Fries 1 lb.; Simplot Sweets® Fries: Sweet Potato Crinkle Cut Fries 40 oz.; Flour tortillas, whole grain, warmed 24 each; Queso fresco 8 oz.

save

Yield:

Yield:

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

Ingredient	Weight	Measure
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend	2 1/2 lb.
Simplot Good Grains™: Red Quinoa	1 lb.
Diced tomatoes, fresh		2 cup
Cilantro, fresh, chopped		1 cup
Ranch dressing, prepared	32 oz.
Simplot Sweets® Fries: Sweet Potato Crinkle Cut Fries	1 lb.
Simplot Sweets® Fries: Sweet Potato Crinkle Cut Fries	40 oz.
Flour tortillas, whole grain, warmed		24 each
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.