These vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla. These are the best vegetable tacos!
In a large skillet over medium high heat, add oil and heat for 1 minute. Add sweet potatoes and saute for 6-8 minutes or until tender. Remove from heat.
Add jalapeno, garlic, salt, pepper, and cumin; stir to combine. Set aside.
Over a gas burner using tongs to hold each corn tortilla, gently char the tortilla to get a nice burn on it. If you don't have a gas burner, place the tortillas on the rack inside the oven and broil for 1-2 minutes, watching closely so they don't burn.
To serve: Top each tortilla with sweet potato mixture, avocado, and pico de gallo. If desired, top with sour cream or Greek yogurt (or serve on side).