Directions

1. Preheat your oven to 450°F. Cut the sweet potato into squares. Add to a baking sheet and toss with taco seasoning and 1 tbsp vegetable oil. Roast until brown and crispy, about 10 minutes.
2. Dice the pineapple into pieces. Place a small skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add pineapple and cook until browned,, about 5 to 7 minutes. Transfer the caramelized pineapple to a bowl.
3. Layer on the roasted sweet potatoes, jalepeño, and coleslaw on tortilla. Top with pineapple and cilantro. Drizzle with fresh lime juice