Preheat the oven to 200°C. First make the salsa by adding the tomato flesh and red peppers to a hand blender beaker. Add the shallot. Halve the cayenne pepper lengthwise, remove the seeds, and add to the beaker. Use the hand blender to mix all the ingredients together with 1 tbsp of olive oil, balsamic vinegar and tomato ketchup.
To prepare the taco filling, peel the sweet potatoes and slice into small cubes. Cut the rest of the tomatoes into quarters, remove the seeds and cut the flesh into small cubes. Slice the second pepper into cubes. Finely chop the onion.
Heat the rest of the olive oil in a large frying pan and fry the onion for 3 minutes. Press a garlic clove over the top. Add the sweet potato and pepper to the pan. Fry over a medium-high heat for approx. 15 minutes, or until the sweet potato cubes are tender.
Add the tomatoes and season with salt, pepper, coriander, cumin, juice from half a lime and the ginger syrup. Then halve the second cayenne pepper, remove the seeds and finely slice the flesh. Mix this into the filling. Cut the cucumber into thin slices.
To finish, make the avocado mousse. First cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and place in a bowl. Use a fork to finely mash the flesh. Stir in the yoghurt and press the garlic over the top. Mix everything together. Season with salt and pepper. Meanwhile, heat up the taco shells in the oven for approx. 5 minutes.
Fill the taco shells with the sweet potato. Divide the avocado mousse and cucumber slices between the shells and add on top. Serve with the salsa. Delicious with finely chopped iceberg lettuce.
