Halloumi Taco Recipe
It's hard to get tired of tacos — whether you're a classic ground beef or shredded chicken fan, or you spice things up with fish, shrimp, or chorizo — a good taco just about always hits the spot. But if you're looking to try something new, especially if you're wanting to skip the meat and enjoy a vegetarian-friendly taco, you'll want to give this halloumi taco recipe a try.
If you're unfamiliar with halloumi, don't worry, it's just a type of cheese ... and in this recipe, it's the special ingredient. "It's an untraditional choice for a taco recipe, but it's such a brilliant vegetarian alternative to meat," says recipe developer Tanika Douglas. "The halloumi provides a delicious salty savoriness that pairs perfectly with the sweet corn, creamy avocado, and fresh tomato. Halloumi could be compared to Saganaki (a Greek cheese), which is most similar in texture and flavor."
So if you like cheese, and you like tacos, trying this recipe won't steer you wrong. "It has the ultimate balance in taste and texture. It's colorful, fresh, and a true crowd-pleaser," assures Douglas.
Gather the ingredients for halloumi tacos
You need quite a few ingredients for this recipe, but a good number of them are spices to help you whip up the marinade for the cheese. In all likelihood, you already have a bunch of them on hand. Just check through your pantry before you go shopping to pick up the items you're lacking. You'll need olive oil, paprika, oregano, cumin, chili flakes, garlic cloves, halloumi cheese, honey, corn kernels (canned is fine), avocados, cherry tomatoes, fresh cilantro, a lime, salt, pepper, and tortillas — it's your choice if you prefer corn or flour.
Make the marinade
Start by whipping up your marinade. In a small bowl, combine the olive oil and dried spices (other than the salt and pepper), as well as the minced garlic. Use a spoon to stir well until combined.
Marinate the slices of halloumi cheese
Add the slices of halloumi cheese to the marinade, coating each slice completely. Allow the cheese to sit in the marinade for 10 minutes.
Char the corn kernels
While the cheese marinates, place a small skillet on the stove and bring the temperature to medium-high. Add the corn to the skillet (if you're using canned corn, drain off any excess liquid), and cook the kernels, allowing them to char slightly and turn golden brown. When the corn is sufficiently charred, remove it from the pan and place it in a large bowl. Set aside to allow the corn to cool. Also get your oven preheating to 350 F at this point, so it'll be ready to warm the tortillas in a bit.
Mix together the corn and avocado salsa
Chop up half of the cilantro and add the diced avocado, coriander, and tomatoes to the bowl with the corn. Stir the veggies until they're well-combined.
Season the salsa
To finish the salsa, you'll want to add the "dressing." Drizzle the veggies with olive oil, then squeeze the lime juice on top. Add salt and pepper to season the salsa. Toss to disperse the dressing well before tasting the salsa and making adjustments to the salt and pepper, as desired. When the taste is to your liking, set the salsa aside.
Pan fry the marinated cheese
It's time to pan-fry the cheese. Grab the slices from the marinade and add them to a frying pan over medium-high heat. Cook each side for 2-3 minutes, flipping them when they're golden brown.
Drizzle the cheese with honey
Turn the stovetop off, leaving the cheese in the pan. Drizzle the honey evenly over the top of the cheese slices, and toss each piece to allow the honey to coat the top and bottom before removing the cheese from the pan.
You may be surprised to see honey as an ingredient in a taco recipe, but you won't be sorry you tried it. "It provides a beautiful, sweet contrast to the halloumi and helps to caramelize it," Douglas explains. "These tacos are most certainly savory, and there is only a tiny subtle amount of honey which just helps to balance the saltiness of the dish. I promise, once you try a drizzle of honey on salty, pan-fried halloumi, you will want to eat it every day!"
Warm the tortillas and assemble the tacos before serving
There are only two things left to do: warm your tortillas and assemble your tacos. Go ahead and preheat the oven to 350 F. When the oven is hot, wrap the tortillas in foil and set them inside for a few minutes, until they're warmed through.
When they're ready to go, add a spoonful of the corn and avocado salsa to each tortilla, then top with the halloumi and garnish with the remaining coriander leaves before serving them up. "I adore serving these tacos on a Saturday night with a salty margarita on the side! It's a match made in heaven for good reason: the refreshing, citrusy margarita pairs beautifully with the savory, delicious halloumi tacos," says Douglas, who also suggests offering guacamole and corn chips as an appetizer.
One thing to keep in mind is that these tacos don't keep particularly well. "I recommend serving and enjoying these tacos straight after cooking, as the halloumi will firm up as it cools and become somewhat rubbery," Douglas says.
- 3 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon chili flakes
- 2 garlic cloves, minced
- 1 pound halloumi cheese, sliced
- 10 ounces corn kernels
- ½ cup cilantro
- 2 small avocados, diced
- 9 ounces cherry tomatoes, diced
- juice of 1 lime
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon honey
- 8 small tortillas
- In a shallow bowl, combine 1 tablespoon of olive oil, paprika, oregano, cumin, chili flakes, and minced garlic cloves. Mix well to create the marinade.
- Add the halloumi slices to the marinade. Toss the halloumi until evenly coated. Allow it to marinate for 10 minutes.
- Meanwhile, place a pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they become slightly charred and golden brown. Remove from heat and transfer the corn to a large mixing bowl. Allow the corn to cool.
- Preheat the oven to 350 F.
- Roughly chop half of the cilantro. Add that, the diced avocados, and diced tomatoes to the bowl with the corn.
- Then drizzle over the remaining 2 tablespoons of olive oil, squeeze over the lime, and season with salt and pepper. Toss gently to combine and set aside.
- Place a frying pan over medium-high heat. Add the marinated halloumi pieces to the pan and cook for 2-3 minutes on each side or until golden brown.
- Once the halloumi is cooked, turn off the heat and drizzle over the honey. Toss to coat the halloumi with the caramelizing honey. Set aside.
- Wrap the tortillas in foil and warm them in the preheated oven for a few minutes.
- To assemble the tacos, add generous spoonful of the charred corn and avocado salsa to each warm tortilla. Then top with the halloumi slices. Garnish with the remaining cilantro.
- Serve the halloumi tacos right away.
| Calories per Serving | 368 |
| Total Fat | 24.2 g |
| Saturated Fat | 9.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 50.5 mg |
| Total Carbohydrates | 30.3 g |
| Dietary Fiber | 5.8 g |
| Total Sugars | 4.8 g |
| Sodium | 664.5 mg |
| Protein | 12.0 g |
