• 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.

To Serve:

• Top each tortilla with sweet potatoes, pico de gallo and 2 slices of avocado.