Grilled Cheese Taco with Smoky Tomato Salsa

Discover the best Grilled Cheese Tacos recipe with Smoky Tomato Salsa, a delightful fusion of American and Mexican street foods.

Time: Prep: 15 mins Cook: 10 mins Total: 25 mins

Servings: 4

Difficulty: Easy

Cuisine: American Fusion

Allergens

Dairy, Gluten, Wheat

8 slices white bread 4 oz cheddar cheese, thinly sliced 4 oz Monterey Jack cheese, thinly sliced 12 small corn tortillas Canola oil, for frying 1 cup diced tomatoes 1/2 cup chopped onion 2 tbsp lime juice 1 tsp smoked paprika Salt and pepper, to taste

Lay out 4 slices of bread and top each with a layer of cheddar and Monterey Jack cheese. Top with remaining bread slices.
In a large skillet, heat about 1/2 inch of oil over medium high heat. Fry sandwiches until golden brown on both sides and cheese is melted, about 3 4 minutes per side. Drain on paper towels.
Meanwhile, in a bowl, combine tomatoes, onion, lime juice, smoked paprika, salt, and pepper. Mix well and set aside.

The key to a perfect grilled cheese taco is using thinly sliced cheese so it melts evenly.

For an extra smoky flavor, you can use smoked cheddar cheese.

Use your preferred cheese and gluten-free bread for allergies.

For a vegetarian option, use avocado instead of cheese.

You can also use a griddle or panini press to make the grilled cheese sandwiches.

Store the cooked tacos in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

2 days in the refrigerator

Place two grilled cheese tacos on each plate, drizzle with smoky tomato salsa, and garnish with a sprig of fresh cilantro.

Per serving, contains approximately 45g of carbohydrates, 30g of fat, 20g of protein, and 1200mg of sodium.