Arrange potatoes and peppers on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Toss to combine and arrange in a single layer.
Bake for 15 minutes. Remove from oven and toss. Continue to bake, 15–20 minutes longer, until browned and crisp. (This is a good time to add your tortillas to the oven, bake wrapped in foil for 15 minutes.)
Meanwhile, make the chipotle crema.
Place all of the ingredients in a blender or food processor and blend until smooth. Season with salt and pepper, to taste.
Spread each tortilla with chipotle crema, top with sweet potatoes and red peppers and garnish with avocado, red cabbage, cotija and cilantro. Serve with lime wedges on the side.
Notes
Tip: You can add a can of rinsed and drained chickpeas or black beans to the potatoes during the last 15 minutes of cook time.