Honey, lime, Sweet Potato and Black Bean Tacos with Red Cabbage and Corn

Preheat the oven to 190C.

Peel and chop the sweet potato into small cubes.

Place the sweet potato on a baking tray, drizzle with oil and sprinkle evenly with the spice mix..

Season with salt and pepper and place in the oven.

Finely chop the red onion and garlic.

Cut some slices of lime and juice the remaining.

Chop the fresh coriander.

Finely dice the tomato.

In a bowl combine the tomato, 1/4 of the red onion, 1/2 of the fresh coriander and a splash of lime juice and olive oil.

In a frying pan heat the remaining olive oil over medium-high heat.

Add the onions and cook until softened.

Drain and rinse the black beans and corn.

Add the garlic to the pan.

Lower the heat and add the black beans and corn to the onions.

Add the honey and remaining lime juice.

Remove the sweet potato from the oven when tender.

Season with salt and pepper.

Place the tortillas in the oven.

Peel and chop the avocado.

Remove the tortillas and distribute among serving plates.

Top with desired toppings and serve. Garnish with remaining coriander.