Breakfast tacos this vibrant and satisfying are hard to come by, and every component here is made completely from scratch — from the cassava flour tortillas to the chunky avocado salsa. The sweet potato gets roasted at high heat until the edges caramelize and turn golden, then it's layered with warmly spiced ground turkey cooked through with scallions, garlic, turmeric, ginger, and a splash of coconut aminos for a savory depth that wakes up the whole dish. Because every ingredient in this recipe is naturally free of shellfish and there's no seafood anywhere in the process, it's a genuinely worry-free morning meal without any substitutions required. The cassava flour tortillas come together quickly and cook up soft and pliable, making them a satisfying base that holds everything together without falling apart. That avocado salsa — just ripe avocado, cilantro, lime juice, and salt — keeps things fresh and bright against all the warm spice. This is the kind of breakfast that feels like a weekend treat but is totally achievable on a regular morning once you get the rhythm down.
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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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