Heat a large non-stick skillet over medium with enough oil to form a thin layer on the bottom. Prepare the batter by whisking together rice flour, 1/2 cup of water (1 cup for 4 servings), ground ginger and a healthy pinch of salt and pepper. Whisk together until smooth and even. Coat sweet potato in the batter, one at a time, coating all sides as best you can.
Add to the skillet once hot, and cook for 6-8 minutes flipping halfway through cooking time. (You may need to do this in batches depending on the size of your skillet.) The outside should be golden and crisp, and the sweet potato should be fork tender in the middle. If you notice the outside begin to brown too quickly, reduce the heat. Remove sweet potatoes to a paper towel to absorb any excess oil.
Wash and zest the lime. Wash and finely tear or mince the cilantro, and slice the avocado. Prepare the dressing by whisking together lime zest, garlic, mayonnaise, juice of 1/2 of the lime and salt and pepper to taste.
Heat a second large skillet over high heat. Run a tortilla under cold water so that both sides are wet. Place into the skillet and allow the water to evaporate/steam the tortilla for about 10-15 seconds per side. Remove the tortilla into a clean dish towel and wrap it up to keep warm. Repeat with the remaining tortillas and set aside.
To assemble the tacos, lay out the warm tortillas. Top with sweet potato, red cabbage, cilantro, sliced avocado, hemp hearts and pumpkin seeds. Drizzle with dressing and squeeze remaining lime wedges over top if desired. Enjoy!