Preheat oven to 375 F.

Toss sweet potato slices with melted coconut oil and arrange on a baking sheet. Sprinkle with one third of the salt.

Bake for 10 minutes and flip with tongs. Bake another 5-10 minutes, watching carefully. Once cooked through, turn off oven.

While potatoes bake, make the guacamole. Scoop avocado into a bowl with lime juice, minced shallot and one third of salt. Mash until desired consistency, adding more salt if needed. Set aside.

Prepare the ground meat. Add avocado oil to a pan on medium high heat. Add onions and sauté until translucent. Add ground beef, cumin and remaining salt. Break up meat with a wooden spoon as you cook. Sauté until meat is browned and cooked through.

Arrange sweet potato “chips” on a large platter. Top with ground meat, guacamole, green onions and cilantro.