Cheese-Filled Mediterranean Tacos

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.)