Breakfast tacos get a serious upgrade here, with caramelized sweet potato cubes, warmly spiced ground turkey, and a bright avocado salsa all tucked into homemade cassava flour tortillas. The sweet potato is roasted at high heat until the edges turn golden and jammy, while turmeric, ginger, and Ceylon cinnamon give both the potato and the turkey a fragrant, layered depth that feels anything but ordinary. Ground turkey is the star protein, cooked through with scallion greens, garlic, and a splash of coconut aminos for a savory, umami-rich filling that holds its own against all those bold spices. Making the tortillas from scratch sounds ambitious, but the cassava dough comes together quickly and cooks up soft and pliable in a dry skillet — no lard, no shortening, nothing to second-guess. The avocado salsa is kept intentionally simple — just ripe avocado, cilantro, and lime juice — so it stays cool and creamy against the warm, spiced filling. Every component in this recipe is built from whole, straightforward ingredients, so you know exactly what's going into each taco. Serve them immediately while the tortillas are still warm and the salsa is fresh for the best possible bite.
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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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