A veggie friendly, filling tacos combination with fresh made salsa and guacamoles - check out our other Mexican recipes for info.
Pre-heat the oven to 200C. Wash and chop the sweet potato into small chunks, leaving the skin on.
Spread the sweet potato onto a baking tray, and drizzle with a little vegetable oil. Add the Mexican Spice Mix and toss the pieces in the mix to coat well. Bake in the oven for 15 minutes, turning half-way through.
Meanwhile, finely slice the red onion. Fry for 10 minutes on a medium heat until softened Add soft brown sugar and balsamic vinegar to caramelise.
Take the sweet potatoes out of the oven and leave to cool. Crumble the feta using your fingers in a separate bowl.
Assemble the tacos by topping small tortillas with sweet potato, a little bit of red onion and crumbled feta. Add some pico de gallo and guacamole on top.