Baja Fish Tacos with Honey-Lime Sweet Potato Hash

Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with heavy-duty foil. In a large mixing bowl, combine the spices with the salt; add the sweet potato chunks along with a good drizzle of olive oil, tossing evenly to coat. Spread the seasoned sweet potatoes over the baking sheet in a single layer.
Roast the sweet potatoes, uncovered, on the center oven rack for 10 minutes; remove the baking sheet from the oven, pushing the partially-cooked sweet potatoes to one side.
Place the tilapia fillets in a single layer on the vacant side of the baking sheet. Roast the sweet potatoes and fish for 12-15 minutes or until the sweet potatoes are fork-tender and the fish is done and flakes easily at the center when tested with a fork.
Meanwhile, in a small bowl, combine the honey with the lime zest and the lime juice; reserve.
In a large skillet over medium high heat, heat the remaining 1 Tbs. olive oil. When the oil is hot, add the diced onions and red bell peppers; sauté until caramelized, 8-10 minutes, adding the garlic to the skillet during last 5 minutes.
Stir in the corn, black beans, cilantro, and roasted sweet potatoes; drizzle the prepared honey/lime mixture over the hash, tossing gently to coat. Divide the prepared sweet potato hash between warm corn tortillas, then crumble the fish and place it over the top. Serve at once!