In a small mixing bowl or large jug, whisk together the lime zest, lime juice, maple syrup, chilli powder, smoked paprika, cumin and garlic powder. Add a little water (about 60 mL to serve 2). Set aside.

Using a box grater or the shredding blade of a food processor, grate the sweet potato. No need to peel it. Set aside.

Heat the olive oil in a large nonstick frying pan over medium heat. Tear the Tiba Tempeh Smoky Block into small pieces and add them straight into the pan. Cook for about 2 minutes, breaking it up with your spoon, until it’s just starting to turn golden.

Fold in the grated sweet potato so it’s evenly mixed through the tempeh. Stir in the soy sauce. Cook for around 4 minutes, stirring occasionally, until the sweet potato begins to soften.

While that’s cooking, warm your tortillas. Spread them on a baking tray and pop into a 150C oven for a few minutes. Or warm them in a dry frying pan for 1 to 2 minutes on each side. If you need to keep them warm, stack and wrap in foil or keep in a low oven at 100C.

Pour in the smoky lime sauce. Let it cook for about 3 minutes until slightly thickened and coating everything. Taste and adjust seasoning if needed.

Spoon into warm tortillas and top with avocado, jalapeños, coriander and salsa.