Sweet Potato Mushroom Tacos

Heat the oven to 400° F. Rinse and dry the sweet potatoes; chop them into 1/2-inch pieces and put them on a rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with the cumin, chipotle, and a pinch each of salt and pepper, and toss well to coat. Bake until the potatoes are slightly browned and soft, 10 to 15 minutes; taste and adjust the seasoning.

Rinse and peel the mango; chop the flesh and put it into a large bowl. Trim, peel, and chop the onion; add it to the bowl. Rinse, dry, and trim the cilantro; chop about half (save the rest for another use) and add it to the bowl. Rinse, trim, core, and chop the tomato; add it to the bowl.Rinse, trim, deseed, and chop the jalapeño; add some or all of it to the bowl, depending on your affinity for heat.

Rinse, dry, and slice the mushrooms. Trim, peel, and chop 1 garlic clove. Put the remaining 1 tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the mushrooms and cook until they’re softened and browned, 6 or 7 minutes. Add the garlic, sprinkle with salt and pepper, and cook until it’s fragrant, about a minute; taste and adjust the seasoning. Wrap the tortillas in foil and put them in the oven until they’re warm, about 5 minutes.

Rinse the avocado; halve it lengthwise and remove the pit. Scoop out the flesh with a large spoon and cut each half in half again. Unwrap the tortillas; put an avocado quarter on each and mash slightly with a fork.Add some potatoes and mushrooms and top with the mango-chile salsa. Pass the extra salsa at the table.