Breakfast Grilled Cheese Tacos with Avocado, Sweet Potato and Tomato Salsa

Imagine the best parts of a grilled cheese sandwich and a taco combined into one handheld breakfast. These tacos are packed with savory grilling cheese, tender roasted sweet potato, creamy avocado and a bright tomato salsa. Every bite is a perfect balance of crispy, creamy and tangy.

Perfect for a weekend brunch or a special weekday treat, these tacos come together in under 30 minutes. The grilling cheese gets beautifully browned in the pan, while the sweet potato roasts to perfection. Assemble everything in warm tortillas and enjoy a breakfast that feels indulgent but is packed with wholesome ingredients.

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Ingredients

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Peel the sweet potato and cut into ½-inch cubes. Toss on a baking sheet with a drizzle of oil, season with salt and pepper. Roast until tender, 20-25 minutes, tossing halfway through.
2. Halve the tomato lengthwise and dice. Roughly chop half the cilantro (reserve the rest for garnish). Mince the shallot until you have 1 tablespoon. Slice the grilling cheese into about 12 slices. Halve, pit and scoop out the avocado flesh, then slice thinly. Halve the lime; cut one half into wedges.
3. In a small bowl, combine the diced tomato, minced shallot, chopped cilantro and juice from half the lime. Season with salt and pepper. Set aside.
4. Wrap the tortillas in aluminum foil and warm in the oven for about 5 minutes. Alternatively, wrap in a damp paper towel and microwave on high for about 30 seconds.
5. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the grilling cheese slices and cook until nicely browned, 1-2 minutes per side.
6. Fill the warm tortillas with the browned cheese, roasted sweet potato, sliced avocado and tomato salsa. Garnish with the remaining cilantro sprigs and lime wedges.

Recipe Tips

FAQ

Can I use a different type of cheese?

Grilling cheese (like halloumi or queso blanco) works best because it holds its shape when heated. You can substitute with a firm, high-melting-point cheese.

Can I make these tacos ahead of time?

It’s best to assemble just before serving to keep the tortillas crisp. You can prep the roasted sweet potato and salsa in advance.

What can I serve with these tacos?

These tacos are hearty on their own, but you can add a side of refried beans or a simple fruit salad.