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Grilled Cheese Tacos

Grilled Cheese Tacos

with Avocado, Sweet Potatoes, and Tomato Salsa

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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 and your family could have ’em for dinner? Yes, dreams do come true. These grilling cheese–stuffed tortillas hold a medley of brightly colored veggies as well, meaning that you’ll also have pockets of nutritious deliciousness in your hands.

Allergens:MilkWheat

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Sweet Potato

2 unit

Roma Tomato

½ ounce

Cilantro

6 unit

Radishes

1 unit

Shallot

10.66 ounce

Grilling Cheese

(ContainsMilk)

2 unit

Avocado

2 unit

Lime

12 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat36 g
Saturated Fat17 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber12 g
Protein24 g
Cholesterol55 mg
Sodium990 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Toss on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast in oven until tender, 20-25 minutes, tossing halfway through.

2

Roughly chop tomatoes. Roughly chop half the cilantro (save the rest for garnish). Thinly slice radishes. Mince shallot until you have 2 TBSP. Thinly slice ⅔ of the grilling cheese (you’ll want about 24 slices; use the rest as you like). Halve, pit, and scoop out flesh from avocados, then thinly slice. Halve 1 lime; cut other lime into wedges.

3

In a small bowl, combine tomatoes, minced shallot, chopped cilantro, and juice from both lime halves. Season with salt and pepper.

4

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.

5

Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Working in batches, add grilling cheese slices and cook until nicely browned, 1-2 minutes per side. TIP: Cover the first slices with foil while you cook the rest to keep them warm.

6

Fill tortillas with cheese, sweet potatoes, avocados, radishes, and salsa. Garnish with remaining cilantro sprigs. Serve with lime wedges to the side for squeezing over.