Mix together all sweet potato ingredients until well combined. Start with 1 tablespoon of oil and increase as necessary until lightly coated.
Cook the sweet potatoes. Pre-heat an air fryer to 400 °F. Cook sweet potatoes for 20 minutes, tossing them every 5 minutes. If your potatoes are still not crisp on the outside, cook for another 5 minutes.
If you do not have an air fryer, make sure your sweet potatoes are well coated in oil, then cook in a pre-heated oven at 425 °F for 30-40 minutes, tossing every 10 minutes. Remove when potatoes have reached your desired crispiness. Note- they will not get crispy all the way through without burning.
Meanwhile, in a small bowl, whisk together all sriracha ranch ingredients. Taste and adjust sriracha and salt level as desired.
To warm the tortillas, heat a medium pan over med-high. Heat each tortilla for about ~1 minute per side, until light brown spots appear.
Assemble your tacos. Distribute sweet potatoes evenly across your tortillas, then top with red cabbage, and jalapeno (if desired). Drizzle sriracha ranch, squeeze some fresh lime, and sprinkle fresh herbs over the tacos.