Sweet Potato Pork tacos
Ingredients
2
ounces
McCain® Harvest Splendor® Sweet Potato
Thin Fries ⁵∕₁₆” XL
barbecue spice mix
to coat
2
ounces
pulled pork
prepared
2
each
6″ flour tortillas
2
ounces
Pico de gallo
prepared
1
ounce
jicama slaw
recipe follows
2
ounces
cilantro-lime sour cream
recipe follows
JICAMA SLAW — yield: 1 quart
3
cups
jicama
julienned
2
cups
carrots
shredded
2
ounces
canola oil
2
tablespoons
Cilantro
chopped
1
medium-sized lime
juiced
kosher salt
to taste
Black pepper
to taste
CILANTRO-LIME SOUR CREAM — yield: 1 quart
6
ounces
limeade frozen drink concentrate
6
tablespoons
Cilantro
chopped
4
cups
sour cream
kosher salt
to taste
Instructions
Combine jicama slaw ingredients in a medium-sized mixing bowl until fully incorporated. Keep cool.
Combine cilantro-lime sour cream ingredients in a medium sized mixing bowl until fully incorporated. Keep cool.
After frying, toss sweet potatoes with seasoning mix to coat.
Place tortillas on serving plate and divide heated pork, fries, jicama slaw, pico de gallo and sour cream between them.