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Products used in this recipe
Roasted Sweet Potato Tacos
Yield: 16 Servings (5 oz.)
Yield: 16 Servings (5 oz.)
Ingredient | Weight | Measure |
|---|---|---|
16 oz. | ||
40 oz. | ||
Tortillas, street taco sized | 16 count | |
Purple cabbage, shredded | 8 oz. | |
Red pepper, diced | 8 oz. | |
Cilantro | as garnish | |
Lime wedges | 16 each |
Preparation Instructions:
Step 1
Thaw avocado according to package instructions.
Step 2
Heat sweet potatoes according to package instructions, keep warm.
Step 3
Warm taco shell according to instructions. Top with 2 1/2 oz. of sweet potatoes, 1 oz. of avocado, 1/2 oz. each of shredded cabbage and red pepper. Garnish with cilantro and a wedge of lime.
