HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheese Filled Mediterranean Tacos
Cheese-Filled Mediterranean Tacos

Cheese-Filled Mediterranean Tacos

with Roasted Zucchini, Cucumber Tomato Salad, and Chili Honey Oil

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Cheese in a taco is nothing new. But a recipe where the cheese is the centerpiece instead of an afterthought? Now that’s something worth talking about. Here, hefty slices of grilling cheese are cooked in the pan ’til they’re browned and melty, then decked out with a chunky salad and hot honey drizzle inside a warm tortilla. It all comes together in brunch-friendly harmony.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount



Mediterranean Spice Blend

Roma Tomato

Persian Cucumber




Chili Flakes


Grilling Cheese


Flour Tortilla


Not included in your delivery

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate68 g
Sugar15 g
Dietary Fiber7 g
Protein28 g
Cholesterol60 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Trim ends from zucchini, then quarter lengthwise. Cut crosswise into ½-inch-thick triangles. Toss on a baking sheet with a large drizzle of olive oil. Season with salt, pepper, and 2 tsp Mediterranean spice (we sent more). Roast in oven until tender, 20-25 minutes.


Core and seed tomato, then cut into ⅓-inch pieces. Chop cucumber into ⅓-inch cubes. Halve, peel, and mince shallot until you have 3 TBSP. Finely chop parsley. Halve lemon, then cut one half into wedges.


Add cucumber, tomato, shallot, parsley, a squeeze of lemon, and a large drizzle of olive oil to a medium bowl. Season with salt, pepper, and more lemon juice (to taste), then toss to combine.


Heat a large drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add chili flakes (to taste) and cook until fragrant, 2-3 minutes. Pour flakes and oil into a small bowl. Whisk in honey with a fork. Season with salt and pepper. Set aside to cool.


Return same pan to medium-high heat. Cut 6 oz grilling cheese into 6 slices (about ¾ of the package—use the rest as you like). Add to pan and cook until browned, 2-3 minutes per side. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. (TIP: Alternatively, wrap tortillas in foil and warm in oven 5 minutes at 425 degrees.)


Fill tortillas with zucchini and grilling cheese. Spoon salad over top. Drizzle with chili honey oil (to taste). Serve with lemon wedges on the side for squeezing over.