Someone mentioned burritos ...
One of the things my husband missed most was Mexican - and most of the salsa in the jars are too spicy from the hot peppers.

You can make excellent home made versions without the hot pepper.

Mango or peach salsa:
1 fully ripe mango, chopped
1/4 of a sweet Vidalia onion, chopped and then microwaved for 1-2 minutes (makes it softer and milder
1 Roast red bell pepper, peeled and chopped (or buy it in a jar)
1 handful FRESH cilantro, chopped
1/2 to 2 limes, juiced (be careful - start with a little lime and see how much you can tolerate)
Mango or peach juice, if you need more liquid

This can be stick-blended if you have trouble with the lumps. It can go on anything from rare salmon (goes down easy) to yoghurt tto beans and rice to soft tacos kielbasa (yes - goes down easy) with sour cream. If your mouth is still very sore, go easy on the lime, and add some olive oil which will tempter the acid in the fruit.

A tomato-based taco sauce can be made as follows:
1 6 oz can plain tomato paste
Ground cumin (start with 1 tsp)
Ground coriander (start with 1/2 tsp)
Oregano (start with 1 tsp)
Garlic powder (start with 1/4 tsp)
1 1/2 cans water

Add additional water and herbs to taste. Plain tomato paste is the least acid of the tomato products I have tried. You can add olive oil to this, too, to tempter it.

Hope some of this helps.

Maria