Wash and dry all produce. Preheat oven to 400 degrees. Peel sweet potato, then cut into 1/2-inch cubes. Toss on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast until tender, 20-25 minutes, tossing halfway through.

Halve tomatoes lengthwise. Roughly chop half the cilantro (save the rest for garnishing). Mince shallot until you have 1 TBSP. Thinly slice grilling cheese (you’ll want about 12 slices). Halve, pit, and scoop out flesh from avocado, then thinly slice. Halve lime; cut one half into wedges.

In a small bowl, combine tomatoes, shallot, chopped cilantro, and juice of half the lime. Season with salt and pepper.

Wrap tortillas in aluminum foil and place in oven to warm, about 5 minutes. TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add grilling cheese slices and cook until nicely browned, 1-2 minutes per side.

Fill tortillas with halloumi cheese, sweet potato, avocado, and salsa. Garnish with remaining cilantro sprigs and lime wedges.