Preheat oven to 400°F. Line a large baking sheet with parchment paper.

Add the grated sweet potato, eggs, Monterey Jack, smoked paprika, chili powder, cumin, garlic powder, salt, black pepper, and lime zest to a large bowl. Mix until well combined.

Divide the mixture into 6 equal portions on the prepared baking sheet. Use your hands or the back of a spoon to press each portion into a thin, even circle, about 5–6 inches wide.

Bake for 18–22 minutes, or until the shells are set and the edges are golden brown and slightly crisp.

Let them rest for 3 minutes, then carefully remove the shells from the baking sheet while they're still warm and pliable. Place them in taco holders and allow them to cool for a few minutes so they hold their taco shape.

While the shells bake, add the ground beef to a large skillet over medium-high heat. Cook, breaking it apart as it browns, until fully cooked.

Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, and water. Stir until the beef is evenly coated and cook for another 1–2 minutes. Remove from the heat and stir in the lime juice.

Add the avocado, Greek yogurt, lime juice, cilantro, garlic powder, and salt to a blender or food processor. Blend until smooth and creamy, adding 1–2 tablespoons of water or milk as needed to reach your desired consistency.

Assemble. Fill each sweet potato taco shell with chili-lime beef. Top with avocado-lime crema, pickled red onions, cotija, pico de gallo, fresh cilantro, and a squeeze of lime. Serve immediately!