Ingredients
- 12 each 6" Heat Pressed Flour Tortillas (10400)
- 24 oz. Sweet Potatoes, large, peeled, diced
- 3 Tbsp. Olive Oil
- 1 1/2 Tbsp. Shichimi Togarachi (Japanese 7 Spice)
- 3 cup Orange Beet Slaw see related recipe
- 1 1/2 cup Miso-Lime Aioli see related recipe
Directions
- Pre-heat oven to 400°F. In a large bowl, combine sweet potatoes, olive oil, and shichimi togarashi. Toss well to combine. Spread potatoes on a parchment lined sheet tray and bake for 10-12 minutes or until softened.
- To assemble: warm tortillas, and place ¼ cup of Orange Beet Slaw in the bottom. Top with 2 oz. of shichimi togarashi spiced sweet potatoes, and 1 tbsp. of Miso-Lime Aioli. Serve 2 per order.
Ingredients- 1/2 cup Yogurt, plain
- 1 Tbsp. Sesame Oil
- 1/4 cup Orange Juice
- 1 Tbsp. Lime Zest
- 2 Tbsp. Orange Zest
- 2 Tbsp. Rice Vinegar
- 1 cup Beet, cooked, shredded
- 2 cup Green Cabbage, shredded
- 1/2 cup Green Onion, slivered
- 1/2 cup Pistachios, chopped
Directions
- In a bowl, combine yogurt, sesame oil, orange juice, zests, and rice vinegar. Mix well to combine. Toss remaining ingredients in dressing and refrigerate for service.
Ingredients- 1 1/2 cup Mayonnaise
- 1 Tbsp. Shiro Miso
- 1 1/2 cup Lime Juice
Directions
- Combine all ingredients, mix well until combined. Refrigerate for service.
