BLT Tacos
Rosemary Sweet Potato Fries
Ingredients
- 18 slices bacon
- 12 corn tortillas
- 2 cups chopped baby spinach
- 5 Roma tomatoes, chopped
- ½ cup Ranch dressing
- 2 avocados, sliced
Instructions
- Cook bacon, in batches, in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Cut bacon slices in half.
- Meanwhile, toast tortillas in a skillet or hot oven.
- Divide bacon, spinach, and tomatoes among tortillas. Drizzle with Ranch dressing, and top with avocado.
Side Dish Ingredients
- 1½ (20-oz) pkg frozen gluten-free sweet potato fries
- 2 Tbsp chopped fresh rosemary
Side Dish Instructions
- Bake fries according to package directions. Toss with rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
394
|
228
|
622
|
| Fat (g) | 26 | 9 | 35 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 12 | 4 | 16 |
| Carb (g) | 33 | 35 | 68 |
| Fiber (g) | 9 | 5 | 14 |
| Sodium (mg) | 565 | 578 | 1143 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
