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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Flour Tortillas(ContainsWheat, Soy)
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.
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.
In a small bowl, combine tomatoes, minced shallot, chopped cilantro, and juice from both lime halves. 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.
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.
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.