• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato into 2cm chunks.
• Add the sweet potato chunks to a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat.
• Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Halve, peel and chop the onion into small pieces. Cut the tomato into 2cm chunks.
• Quarter the lime. Halve the cabbage, cut out and discard the tough core, then thinly slice.
• Season the cabbage with salt, pepper and lime juice. 
• Quarter, core and chop the apple (peeling optional) into 2cm chunks.
• Toss the apple and tomato with ½ tsp lime juice and season to taste with salt and pepper. 

• Quarter each tortilla to create even-sized triangles (use scissors if you like).
• Lay out on a baking tray in a single layer (use two trays if necessary).
• Bake in the oven for 6-8 mins, until crispy and golden.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the mince, onion and half the Cajun spice until cooked, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Use a spoon to break it up as it cooks. Season with salt and pepper.
• Add a splash of water and remove from the heat once done. 

• Add the remaining Cajun spice with the aioli in a small bowl. 
• Season to taste with salt and pepper. Mix together and set aside.

• Divide the cabbage between bowls and top with the roasted sweet potato.
• Scatter over the apple and tomato mix, then top with the mince.
• Drizzle over the Cajun aioli. 
• Serve the toasted tortilla chips and any remaining lime wedges alongside.