Preheat oven to 400 degrees F.

Scrub the skin of the sweet potatoes and dry them thoroughly. Chop the sweet potatoes into small cubes, leaving the skin on. Spread the cubes out in a single layer on a baking sheet. Drizzle with olive oil and toss to coat. Put in the oven for 10 minutes.

In the meantime, stir together the miso paste, maple syrup, and rice vinegar. Dice the red onion.

At the 10 minute mark, remove the pan from the oven. Mix in the red onion, add a little more oil to coat them as needed, and then pour on the glaze. Stir to coat. Cook for 10-20 more minutes. Taste and consider adding an extra dose of glaze.

While the oven is working on the food, make the cilantro-coconut sauce by plucking the cilantro leaves, chopping the green onion fine, mincing or grating the garlic clove, and stirring all the ingredients for the sauce in together.

Warm the tortillas using the microwave and a damp paper towel for about 20-30 seconds. Slice the avocado and assemble the tacos.