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

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.