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Mexican Street Fries

15 minutes
35-40 minutes


OZO® Plant-Based Mexican Seasoned Ground 12 Oz.
Vegetable oil 1 Tablespoon
For the Fries
Medium Russet potatoes, rinsed, scrubbed, and cut into ½-inch thick fries 3 Potatoes
Vegetable oil 2 Tablespoons
Kosher salt 1½ Teaspoons
Ground cumin ¾ Teaspoon
Chili powder ¾ Teaspoon
Garlic powder ½ Teaspoon
Paprika ½ Teaspoon
Cayenne pepper ¼ Teaspoon
For Assembly
Avocado, diced 1 Avocado
505 Southwestern® Restaurant Style Salsa 1 Cup
Cotija cheese, crumbled 1 Cup
Radishes, sliced thin 2 Radishes
Jalapeño pepper, sliced into rounds 1 Pepper
Fresh cilantro, chopped ¼ Cup
Lime, cut into wedges 1 Lime
Plant-based Mexican Seasoned Ground


Step 1
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Step 2
In a medium mixing bowl, add fries, oil, and spices. Toss to coat.
Step 3
Place in an even layer on the prepared baking sheet and bake for 20 minutes. Flip the fries, then bake for an additional 10-15 minutes, or until fries are golden and crispy.
Step 4
Warm the oil in a 12-inch nonstick skillet over medium heat, add the ground, and cook until internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 4-5 minutes.
Step 5
Top fries with cooked ground, avocado, salsa, Cotija, radishes, jalapeño, cilantro, and lime wedges, and serve immediately!

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