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 Crinkle Cut Fries 3/8"	40 oz.
Flour Tortillas, whole grain, warmed		24 count
Queso Fresco	8 oz.

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.

Fall Winter Dinner Lunch Appetizers & Small Plates Entrées Casual Dining Deli Fast Casual K-12

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