Spicy sweet potato tacos with jalapeno and cilantro slaw

Anything with a slaw is my favorite...plus the leftovers taste great so I don't know what else to say to sell you on this one!

Corn tortillas warmed and slightly charred on the stovetop
Roasted sweet potatoes recipe below
Jalapeno and cilantro slaw recipe below
Optional for serving: lime wedges and sour cream

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Roasted sweet potatoes:
1 large sweet potato, peeled and diced
1 chipotle pepper in adobo, minced*
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cumin
Freshly ground black pepper, to taste

Preheat your oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, combine the sweet potatoes, chipotle pepper, olive oil, salt, cumin, and black pepper. Spread out on the baking sheet and bake until crispy and caramelized around the edges, typically between 30-40 minutes.

*Use more or less depending on how spicy you want it

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Jalapeno and cilantro slaw:
2 cups green cabbage, thinly sliced
1 jalapeno pepper, small dice
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste

Toss ingredients together in a bowl. It tastes better as it sits, so making it ahead of time isn’t a bad idea!