1. Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
2. Prepare Pico de Gallo: Dice onions, tomatoes, and jalapenos. Chop cilantro and cut limes in half. Combine onions, tomatoes, jalapenos, salt, and cilantro in a bowl. Add the juice of limes, combine ingredients well and refrigerate for 1 hour before use. Critical Control Point: Hold cold at 41 °For below until service.
3. Prepare Cilantro Lime Crema: Combine sour cream, lime juice, chopped cilantro, and salt in a mixing bowl. Stir until completely blended and smooth. Transfer to a container, label, and refrigerate. Critical Control Point: Hold cold at 41 °For below until service.
4. Wash cilantro under cool running water and chop. Transfer to covered container until service. Critical Control Point: Hold cold at41°F or below until service.
5. Place turkey medallions in a mixing bowl and toss with taco seasoning until evenly coated.
6. Transfer seasoned turkey medallions to a lined sheet pan. Bake in oven for 5 to 7 minutes or until heated through. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
7. Transfer turkey medallions to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
8. Place Crinkle Sweet Potato Fries in a single layer on a sheet pan. Bake for 5-8 minutes, turning once halfway through cooking for uniform crisping. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
9. Transfer cooked fries to steam table pan and hold for service. Critical Control Point: Hold hot at 135°F or above until service.

Assembly:

1. Place ½ cup of sweet potato fries in serving bowl.
2. Top with seasoned 6 oz spoodle of turkey medallions.
3. Add ¼ cup of pico de gallo.
4. Drizzle with cilantro lime crema.
5. Sprinkle with crumbled cotija cheese and chopped cilantro.
6. Serve immediately.

CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe. Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. Cool to 70° F within 2 hours and to 40° For lower within an additional 4 hours. Record time and internal temperature of completed recipe on daily log.