Wash and dry produce.

Cut sweet potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Pat tofu dry with paper towels; slice crosswise into ¼-inch-thick planks (you should have 12 planks; 24 planks for 4 servings).

Preheat air fryer to 400 degrees.

Toss sweet potatoes in a large bowl with a drizzle of olive oil (large drizzle for 4 servings), salt, pepper, and Fajita Spice Blend.

Air-fry sweet potatoes until lightly browned and tender, 8-12 minutes. (Keep empty bowl handy for Step 4!)

Transfer to a plate.

While sweet potatoes cook, in a medium microwave-safe bowl, combine onion, vinegar, 2 TBSP water, ½ tsp sugar, salt, and pepper (4 TBSP water and 1 tsp sugar for 4 servings).

Cover with plastic wrap and microwave until onion is slightly softened but still crunchy, 1-2 minutes. Set aside to pickle, stirring occasionally, until ready to serve.

In bowl used for sweet potatoes, toss tofu with garlic powder, salt, and pepper. Add cornstarch and toss until evenly coated.

Carefully coat air fryer basket with nonstick cooking spray. Add tofu and air-fry until golden brown and crispy, 10-12 minutes. TIP: You may need to work in batches; don’t overcrowd the air fryer!

Meanwhile, in a small bowl, combine mayonnaise and chimichurri.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates. Add a drizzle of chimichurri aioli, then fill with sweet potatoes, tofu, more aioli, cotija, and pickled onion. Serve.