Grilled Cheese Tacos Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Mar. 21, 2019
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Joshua Bousel

Creamy grilling cheese gives these tacos their heft, while avocado and spicy pico de gallo provide a bright and fresh flavor.

Recipe Facts

Active:30 mins
Total:30 mins
Serves:4 servings

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  • For the Pico de Gallo
  • 3/4 cup diced roma tomatoes (about 2 medium)
  • 1/3 cup finely diced white onion (about 1/2 a small onion)
  • 2 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely diced seeded jalapeño (about 1 small)
  • 2 teaspoon freshly squeezed lime juice from 1 lime
  • 1 teaspoon freshly minced garlic (about 1 medium clove)
  • Kosher salt to taste
  • 12oz grilling cheese, cut into 8 1/2-inch slices
  • 8 corn tortillas
  • 1 ripe avocado, sliced
  • Type of fire:Direct
  • Grill heat:medium-high

Directions

  1. To make the pico de gallo:西红柿,洋葱,香菜,墨西哥胡椒、酸橙桔多琪ice, 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.Cleanandoilthe 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.

Special equipment

Grill

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