Hoisin Chicken Tacos

Place an oven rack in the center of your oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. In a large bowl, whisk together the miso paste, 1 tablespoon of water, and 2 tablespoons of olive oil. Add the sweet potato wedges and season with salt and pepper; toss to coat. Transfer to the sheet pan and arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.

While the sweet potatoes roast, cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Combine in a bowl. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, combine the sliced cucumbers and white bottoms of the scallions and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

While the cucumbers marinate, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the chicken is cooked through.

Add the hoisin sauce and black bean sauce to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and season with salt and pepper to taste.

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack. Warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Season the crème fraîche with salt and pepper. Assemble the tacos using the warmed tortillas, finished filling, marinated cucumbers (discarding any liquid), and seasoned crème fraîche. Serve the tacos with the roasted sweet potatoes on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!