![sweet potato street taco_107.jpg sweet potato street taco_107.jpg](https://elrestaurante.com/downloads/3318/download/sweet%20potato%20street%20taco_107.jpg?cb=c070b5a5dba4e8cabf356f32cda8c0cf&w={width}&h={height})
Recipe and photo courtesy of Simplot
2½ lbs. blend of flame-roasted corn and jalapeños1
1 lb. red quinoa2
2 c. fresh tomatoes, diced
1 c. fresh cilantro, chopped
32 oz. Ranch dressing
1 lb. guacamole3
40 oz. sweet potato wedges4
24 flour tortillas (whole grain)
8 oz. queso fresco
Prepare corn and jalapeño blend and red quinoa (according to package instructions if using frozen product). Combine and chill. Add diced tomatoes and chopped cilantro to the mix; reserve cold. In a bowl combine ranch dressing and guacamole, mix until smooth; reserve cold. Prepare the sweet potato wedges (according to the package instructions if using frozen product). Keep hot.
To assemble tacos: Place 1 or 2 sweet potato wedges in warmed flour tortilla, top with corn-jalapeno-quinoa-tomato-cilantro mixture. Serve with guacamole ranch on the side.
1Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend
2Simplot Good Grains™: Red Quinoa
3Simplot Harvest Fresh™ Avocados: Western Guacamole
4Simplot Sweets® Fries: Sweet Potato Wedges