Roughly dice the sweet potato spears (about ¼ to ½-inch pieces).
In a large non-stick skillet over medium-high heat, add 2 tablespoons canola oil. When oil begins to shimmer add the sweet potatoes, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring occasionally, until the potatoes begin to brown and are becoming tender, about 6-8 minutes. Remove from heat. Stir in garlic and jalapeno. Salt and pepper to taste and sprinkle lightly with cumin from your home pantry if desired. Set aside.
Cut the avocado in half, remove pit, scoop out the flesh and cut into 12 slices.
Heat tortillas by placing directly over a gas burner or under a broiler until lightly charred on both sides.
Top each tortilla with sweet potatoes, pico de gallo and 2 slices of avocado.