Grilled Cheese Tacos
The recipe Grilled Cheese Tacos could satisfy your Mexican craving in approximately 30 minutes. This gluten free recipe serves 4 and costs $5.79 per serving. One serving contains 567 calories, 30g of protein, and 37g of fat. This recipe from Serious Eats has 174 fans. It works well as a pricey main course for The Fourth Of July. A mixture of garlic, jalapeno, fire-roasted tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 62%, this dish is pretty good. Similar recipes include Greek Grilled Cheese Tacos, Grilled Cheese-Stuffed Chile Tacos, and Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos.
Servings: 4
Ingredients:
1 ripe avocado, sliced
8 corn tortillas
Type of fire: Direct
2 tablespoon finely chopped fresh cilantro
1 teaspoon freshly minced garlic (about 1 medium clove)
Grill heat: medium-high
12oz grilling cheese, cut into 8 1/2-inch slices
1 tablespoon finely diced seeded jalapeño (about 1 small)
Kosher salt to taste
2 teaspoon freshly squeezed lime juice from 1 lime
3/4 cup diced roma tomatoes (about 2 medium)
1/3 cup finely diced white onion (about 1/2 a small onion)
Equipment:
spatula
grill
Cooking instruction summary:
Procedures 1 To make the pico de gallo: place tomatoes, onion, cilantro, jalapeño, lime juice, and garlic in a medium boss and stir to combine. Season with salt to taste; set aside. 2 Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill cheese slices until browned on first side, about 1 minute. Carefully flip cheese using a thin metal spatula. Grill until browned on second side, about 1 minute more. Transfer to a tray and sprinkle with salt to taste. 3 Toast tortillas on grill until warm pliable, about 30 seconds. Remove from grill and place slices of grilled cheese in tortilla. Top with avocado slices and pico de gallo. Serve immediately.
Step by step:
1. 1
2. To make the pico de gallo: place tomatoes, onion, cilantro, jalapeño, lime juice, and garlic in a medium boss and stir to combine. Season with salt to taste; set aside.
3. 2
4. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill cheese slices until browned on first side, about 1 minute. Carefully flip cheese using a thin metal spatula. Grill until browned on second side, about 1 minute more.
5. Transfer to a tray and sprinkle with salt to taste.
6. 3
7. Toast tortillas on grill until warm pliable, about 30 seconds.
8. Remove from grill and place slices of grilled cheese in tortilla. Top with avocado slices and pico de gallo.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
