Breakfast tacos don't have to mean a rushed, forgettable meal — these are genuinely worth waking up for. Caramelized sweet potato cubes seasoned with turmeric, ginger, and Ceylon cinnamon meet savory ground turkey and a bright, chunky avocado salsa, all wrapped in homemade cassava flour tortillas that are surprisingly easy to pull off. For anyone navigating a mustard sensitivity, the seasoning lineup here is completely transparent — warm spices, coconut aminos, fresh lime, and herbs do all the heavy lifting with zero hidden condiments to second-guess. Store-bought taco seasonings and pre-made tortillas are common culprits for sneaky mustard derivatives, so making everything from scratch puts you fully in control. The cassava tortillas press and cook up soft and pliable, with just the right amount of golden char, and they hold up beautifully under all those toppings. The avocado salsa comes together in minutes and adds a creamy, citrusy contrast that ties every element of the taco together. This is the kind of weekend breakfast that feels like a treat but is built entirely on whole, straightforward ingredients.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the sweet potato cubes with 2 tbsp melted coconut oil, turmeric, ginger, Ceylon cinnamon, and 1/2 tsp salt until evenly coated, then spread in a single layer on the prepared baking sheet.
Roast the sweet potato for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are caramelized and golden brown. Remove from the oven and set aside.
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