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