Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Halve sweet potato lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel garlic. Halve, peel, and dice half the onion; quarter remaining onion. Halve limes. Halve jalapeño lengthwise, removing ribs and seeds for less heat. Dice half the jalapeño; reserve other half (you’ll use it in Step 3). Core, deseed, and dice bell pepper into ¼-inch pieces. Drain corn.

Cut each tortilla into six triangles (you’ll have 36 pieces; 72 pieces for 4 servings).

Toss tortillas on a baking sheet with a drizzle of oil, half the Savory Paprika Blend, salt, and pepper. Arrange in an even layer (it’s OK if there is some overlap). Bake on top rack until lightly golden, 8-10 minutes. (For 4, bake in batches.) TIP: Watch carefully to avoid burning.

On one side of a separate baking sheet, toss sweet potato with a drizzle of oil, salt, and pepper. Bake on middle rack for 8 minutes. (You’ll add more to the sheet then.)

While tortillas and sweet potato bake, to a blender, add garlic, cilantro (stems and leaves), quartered onion, juice from limes, salt, pepper, and as much of the reserved jalapeño half as you like (use less if you prefer less heat).

Blend until smooth, about 90 seconds. TIP: If marinade seems too thick, add small splashes of water, scraping down the sides of the blender between pulses. 

Transfer marinade to a medium bowl; add bell pepper, corn, diced jalapeño, and diced onion. Stir to combine.

Pat tilapia* dry with paper towels. Season all over with remaining Savory Paprika Blend, salt, and pepper.

Once sweet potato has baked 8 minutes, remove sheet from oven. Carefully coat opposite side of sheet with nonstick cooking spray; add tilapia.

Return to middle rack; bake until sweet potato is tender and tilapia is cooked through, 10-12 minutes more.