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

Begin by preheating your oven to 190C. While the oven is preheating, peel and chop the sweet potato into small cubes.

Place the sweet potato cubes on a baking tray, drizzle with oil and evenly sprinkle with the spice mix. Season with salt and pepper, and put the tray in the oven.

While the sweet potato is baking, finely chop the red onion and garlic. Slice some lime for garnishing and juice the remaining lime. Also, chop the fresh coriander and finely dice the tomato.

In a bowl, combine the diced tomato, a quarter of the chopped red onion, half of the fresh coriander, and a splash of lime juice and olive oil to make a salsa.

Heat the remaining olive oil in a frying pan over medium-high heat. Add the onions and cook until they soften.

Drain and rinse the black beans and corn. Add the garlic to the frying pan, and then lower the heat and add the beans and corn to the onions.

Stir in the honey and the remaining lime juice. Remove the sweet potato from the oven when it's tender, and season it with salt and pepper.

Warm up the tortillas in the oven, and while they're warming, peel and chop the avocado.

When the tortillas are ready, distribute them among serving plates. Top them with the sweet potato, onion-bean-corn mixture, salsa, chopped avocado, and any other desired toppings. Garnish with the remaining fresh coriander, and serve. Enjoy your meal!