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Grilled sweetpotato wedges are delicious alongside burgers, hot dogs, or anything else off the grate, but they’re also great as a featured ingredient in tacos, salads, and sandwiches. Here, they’re dusted with Mexican spices, then tucked into tortillas and topped with creamy cheese, crunchy lettuce, and fresh salsa. Add a watermelon wedge or a side of grilled peppers, and you’ve got a near-perfect summer meal!

Squeeze one or two of the limes to yield 2 tablespoons of juice. In a medium bowl, combine the lime juice, tomatoes, cucumber, onion, cilantro, jalapeno, and garlic. Add salt to taste and set aside. Cut the remaining lime into wedges and set aside.

Heat a grill to medium-high.

Meanwhile, in a large bowl, combine the sweetpotatoes, oil, salt, coriander, chili powder, and cumin. Wrap the tortillas in foil.

Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through. Place the tortillas on a cooler part of the grill and cook until warm, 5 to 8 minutes.

Arrange the tortillas on plates or a platter and top with the sweetpotatoes, queso fresco, lettuce or cabbage, and salsa. Serve with the lime wedges and hot sauce, if using, on the side.

Notes: Look for queso fresco in the Mexican cheese section of your supermarket. If you can’t find it, substitute crumbled feta or goat cheese. To make this simple recipe even more so, omit the first seven ingredients and the first step of the instructions, and substitute one lime, cut into wedges for serving, and two cups of store bought salsa.