Ingredients Jump to Instructions ↓

  1. 8 flour tortillas , taco size

  2. 5 ounces garlic herb cheese, softened (recommended: Boursin)

  3. 6 ounces smoked salmon

  4. 2 tablespoons capers

  5. 1 cup shredded monterey jack cheese

  6. 1/2 cup sour cream

  7. 1 tablespoon fresh dill, finely chopped

  8. 1 avocado, sliced

  9. 1 1/2 cups cherry tomatoes, halved

  10. 1/2 red onion, sliced Creme fraiche, optional

Instructions Jump to Ingredients ↑

  1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese . Top with remaining tortillas. In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes , and onion rings. Garnish with creme fraiche.


Send feedback