Crispy Grilled Cheese Tacos with Avocado, Sweet Potato &Amp; Tomato Salsa

Imagine biting into a warm, crispy tortilla that’s oozing with melted grilling cheese, paired with tender roasted sweet potatoes, creamy avocado and a zesty tomato salsa. These grilled cheese tacos are a flavor-packed twist on two classics, perfect for breakfast, brunch or any time you crave something satisfying.

Loaded with colorful veggies and melty cheese, each taco is a handheld pocket of deliciousness. The tangy salsa and fresh cilantro balance the richness, while the radishes add a pleasant crunch. Ready in under 30 minutes, this recipe will become a new favorite.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

5.33 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Wash and dry all produce. Peel sweet potatoes and cut into ½-inch cubes. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender, 20-25 minutes, tossing halfway through.
2. Meanwhile, finely chop the tomato. Roughly chop half the cilantro (reserve the rest for garnish). Mince shallot until you have 1 tablespoon. Thinly slice radishes. Thinly slice about two-thirds of the grilling cheese (use the rest as you like). Halve, pit and peel avocado, then thinly slice. Halve the lime; cut one half into wedges.
3. In a small bowl, combine tomato, shallot, chopped cilantro and juice from the lime half. Season with salt and pepper to make the salsa.
4. Wrap tortillas in aluminum foil and place in oven to warm for about 5 minutes. Alternatively, wrap in a damp paper towel and microwave on high until warm, about 30 seconds.
5. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add grilling cheese slices and cook until nicely browned, 1-2 minutes per side.
6. Fill warm tortillas with grilling cheese, roasted sweet potatoes, avocado slices, radishes and salsa. Garnish with remaining cilantro sprigs. Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute grilling cheese with halloumi, queso blanco or even a firm mozzarella that won’t melt completely.

How do I make this recipe vegan?

Replace the grilling cheese with a vegan cheese alternative that grills well and use plant-based tortillas. The rest of the ingredients are already plant-based.

Can I prepare the components ahead of time?

Absolutely! Roast the sweet potatoes, make the salsa and slice the veggies up to a day in advance. Store them separately in the fridge, then assemble and cook the cheese when ready to serve.