Grilled Cheese Tacos
with Avocado, Sweet Potatoes, and Tomato Salsa
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 hold a medley of brightly colored veggies as well, meaning that you’ll also start your day off with a handheld pocket of nutritious deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Shallot
3 unit
Radishes
5.33 ounce
Grilling Cheese
(Contains Milk)
1 unit
Avocado
1 unit
Lime
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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 drizzle of oil. Season with salt and pepper. Roast in oven until tender, 20-25 minutes, tossing halfway through.
Finely chop tomato. Roughly chop half the cilantro (save the rest for garnish). Mince shallot until you have 1 TBSP. Thinly slice radishes. Thinly slice ⅔ of the grilling cheese (use the rest as you like). Halve, pit, and peel avocado, then thinly slice. Halve lime; cut one half into wedges.
In a small bowl, combine tomato, shallot, chopped cilantro, and juice from the lime half. 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 grilling cheese, sweet potatoes, avocado, radishes, and salsa. Garnish with remaining cilantro sprigs. Serve with lime wedges on the side for squeezing over.