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

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

Ingredients

Ingredient Measurement
Simplot Sweets®: 10 - Cut Crinkle Cut Wedge 6/2.5lb 40.0 oz
RoastWorks®: Flame-Roasted Corn & Jalapeño Blend, 6/2.5# 2.5 lb
Simplot Harvest Fresh Avocados™: Western Guacamole 6/3 1.0 lb
Simplot Good Grains™: Red Quinoa 6/2.5# 1.0 lb
Ranch Dressing, prepared 32.0 oz
Diced Tomatoes, fresh 2.0 cup
Queso Fresco 8.0 oz
Cilantro, fresh, chopped 1.0 cup
Flour Tortillas, whole grain, warmed 24.0 count

Instructions

Step 1

  • Prepare Simplot Jalapeno corn and red quinoa according to package directions, chill add diced tomatoes and chopped cilantro, reserve cold.

Step 2

  • In a bowl combine ranch dressing and Simplot guacamole, mix until smooth, reserve cold.

Step 3

  • Prepare the Simplot sweet potato wedges according to the package directions, Keep hot.

Step 4

  • Ta assemble tacos: Place 1 or 2 sweet potato wedges in warmed flour tortilla, top with jalapeno corn-quinoa Pico.

Step 5

  • Serve with guacamole ranch on side.