Sweet Potato Tacos with Corn-Quinoa Pico


  1. Prepare Simplot Jalapeno corn and red quinoa according to package directions, chill add diced tomatoes and chopped cilantro, reserve cold.
  2. In a bowl combine ranch dressing and Simplot guacamole, mix until smooth, reserve cold.
  3. Prepare the Simplot sweet potato wedges according to the package directions, Keep hot.
  4. To assemble tacos: Place 1 or 2 sweet potato wedges in warmed flour tortilla, top with jalapeno corn-quinoa Pico. Serve with guacamole ranch on side


  • 8 oz Contigo® Cheese, Queso Fresco Crumble
  • 24 Contigo® Tortilla(s), Flour, warmed
  • 1 cup Peak Fresh Produce® Cilantro, chopped
  • 2 cups Peak Fresh Produce® Tomato(es), diced
  • 2 1/2 lb Simplot® RoastWorks®: Flame-Roasted Corn & Jalapeño Blend
  • 1 lb Simplot® Good Grains™: Red Quinoa
  • 1 lb Simplot® Harvest Fresh Avocados™: Western Guacamole
  • 40 oz Simplot® Sweets®: 10 - Cut Crinkle Cut Wedge
  • 32 oz Village Garden® Ranch Dressing