If you’re anything like us, the words “grilled cheese tacos” should be enough to make your mouth water and drive you into an obsessive frenzy. Now what if we told you that you could have ’em for breakfast? Yes, dreams do come true. These grilling cheese-stuffed tortillas also feature a medley of brightly colored veggies, meaning that you can satisfy any dairy cravings and start your day off with a handheld pocket of nutritious deliciousness.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Preheat oven to 400 degrees. Peel sweet potato, then cut into ½-inch cubes. Toss on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast until tender, 20-25 minutes, tossing halfway through.
Halve tomatoes lengthwise. Roughly chop half the cilantro (save the rest for garnishing). Mince shallot until you have 1 TBSP. Thinly slice grilling cheese (you’ll want about 12 slices). Halve, pit, and scoop out flesh from avocado, then thinly slice. Halve lime; cut one half into wedges.
In a small bowl, combine tomatoes, shallot, chopped cilantro, and juice of half the lime. Season with salt and pepper.
Wrap tortillas in aluminum foil and place in oven to warm, about 5 minutes. TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add grilling cheese slices and cook until nicely browned, 1-2 minutes per side.
Fill tortillas with halloumi cheese, sweet potato, avocado, and salsa. Garnish with remaining cilantro sprigs and lime wedges.