Protein-Packed Breakfast Tacos

Ingredients

• 1 tablespoon avocado oil
• ½ large DOLE^® Sweet Potato, peeled and finely chopped
• 1 Triple Quinoa & Kale Salad recipe
• 1 package (14 ounces) firm tofu, patted dry and chopped
• ½ medium red bell pepper, finely chopped
• ¼ cup hot sauce plus additional for serving
• 12 (6-inch) thin white corn tortillas
• 1 jalapeño pepper, thinly sliced
• ½ cup roasted unsalted pepitas
• 2 DOLE^® Limes, cut into wedges

Directions

1. Heat oil in a large skillet over medium heat. Add sweet potato; cover and cook 10 minutes or until golden brown and tender, stirring occasionally. Add salad, tofu and bell pepper; cover and cook 8 minutes or until vegetables are tender, stirring occasionally. Stir in hot sauce; remove from heat. Makes about 6½ cups.
2. Stack tortillas on microwave-safe plate between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with sweet potato mixture; top with jalapeño and pepitas. Serve with lime wedges and additional hot sauce.