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Grilled Halloumi Tacos with zesty corn salad and creamy cilantro sauce. These vegetarian tacos are packed with bold flavors, and perfect for satisfying summer dinners.
Table of Contents
Why You’ll Love these Halloumi Tacos
Grilled chunks of halloumi cheese, a fresh, zesty corn salad, and creamy, herby sauce to tie it all together. Can you imagine a more perfect bite?
When it comes to vegetarian tacos, my recipes run the gamut. You’ll find everything from Quinoa Tacos and Cauliflower Tacos to the tastiest Al Pastor-inspired Chickpea Tacos.
While all with different personalities, the one trait they share is their satisfying nature. I just can’t bring myself to share a vegetarian taco recipe that doesn’t stand up to its meaty counterparts in terms of taste, textures, and overall crave-worthyness.
This taco venture, however, uses a new vegetarian contender: halloumi cheese!
But let me back up and first explain, what IS halloumi cheese?
- Halloumi is a firm, squeaky cheese that originated in Cyprus. It’s often made a mixture of goat’s and sheep’s milk, and is popular throughout the Mediterranean.
- It has a high melting point, which allows it to be cooked directly on the grill or in a cast iron skillet without instantly melting.
What Does Halloumi Cheese Taste Like?
Halloumi cheese has a mild flavor like mozzarella, and a similar consistency to paneer. When cooked, it becomes buttery soft with a salty tang reminiscent of feta cheese.
How to Make Halloumi Tacos
While the halloumi is best enjoyed super fresh, the corn salad and sauce can be made in advance.
I also highly recommend doubling the sauce recipe to enjoy throughout the week! It’s delicious as a dip with raw veggies, or drizzled over grilled meat, roasted veggies, or seafood.
The Ingredients
- Halloumi: Look for halloumi in a vacuum-sealed package in the specialty cheese section. I always have luck finding it at Whole Foods or Sprouts.
- Corn: You can either use fresh ears of corn or frozen/thawed fire-roasted corn. (During the summer months, I highly suggest using fresh!)
- Jalapeño: For a little kick of spice! Be sure to remove the seeds and ribs to temper the heat.
- Red Onion: For a little zesty bite.
- Cilantro: Cilantro is used in both the salad and sauce. One bunch is plenty for both uses.
- Lime: You need 2 juicy limes – one for the corn salad and the other for the cilantro sauce.
- Spices: I love adding cumin and paprika to the corn salad for an earthy, yet bright flavor profile.
- Avocado: Chunks of avocado add heart-healthy fats and fiber to the corn salad.
- Mayo: I use avocado oil mayo, such as Chosen Foods brand, which offers more heart-healthy fats.
- Oil: Use a neutral oil, such as avocado, canola, or grapeseed oil, rather than olive oil, which is a bit too grassy.
- Garlic: Fresh is best!
- Tortillas: You can use corn, flour, or your favorite type of gluten free tortilla for this recipe.
For a complete list of ingredients and quantities, see the recipe card below.
Step-by-Step Instructions
Step 1: Assemble Corn Salad by combining corn, avocado, red onion, jalapeño, cilantro, lime juice, and spices in a large bowl; toss well.
Step 2: Make Cilantro Sauce by blending cilantro, mayo, oil, lime juice, garlic, salt and pepper in a blender or using an immersion blender. Set aside.
Step 3: Prepare Halloumi by patting it dry with a paper towel. Heat oil in a large skillet or grill pan over medium-high. Once hot, arrange halloumi in pan and cook for 1 to 2 minutes per side. Transfer to a plate and lightly season with salt.
Step 4: Assemble Halloumi Tacos by spreading some of the sauce on each tortilla. Add halloumi slices on top, followed by a big spoonful of corn salad. Drizzle extra sauce overtop, and garnish with cilantro.
Recipe FAQs
Yes! Spread the halloumi slices in a single layer on a baking sheet and drizzle with olive oil. Bake at 400 degrees F for 15 minutes or until warmed through, flipping once halfway through.
Halloumi cheese can sometimes contain cows milk, and therefore is not lactose free.
Look for halloumi in a vacuum-sealed package in the specialty cheese section at your grocery store. I always have luck finding it at Trader Joe’s, Aldi, Whole Foods, and Sprouts.
Make-Ahead and Storage Tips:
- Make-Ahead. You can prepare the corn salad and creamy cilantro sauce 1 to 2 days ahead. Refrigerate separately in airtight containers until ready to assemble the tacos.
- Store. All three components of these halloumi tacos (halloumi, corn salad, and sauce) are best stored separately. They can all be refrigerated and enjoyed as leftovers for up to 4 days.
- Reheat. When ready to rewarm and reassemble the halloumi tacos, rewarm the halloumi in a skillet over medium heat until hot. It’s also best to toast or warm the tortillas fresh each time.
Serving Suggestions:
I love serving these halloumi tacos with a simple, fresh summer salad. Here are a few of my favorites:
- Cucumber Salad: Either this Cucumber Edamame Salad, Smashed Cucumber Salad, or Cucumber Peach Salad.
- Zucchini: This Summer Squash and Corn Salad or Sautéed Zucchini would be especially tasty.
- Tomato Salad: This Watermelon Tomato Salad is so refreshing!
If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations! And be sure to follow dishingouthealth on Pinterest and Facebook for the latest recipes.
More Vegetarian Taco Recipes
Portobello Tacos with Charred Scallion Salsa Verde
Chili Cauliflower Chickpea Tacos with Mango Salsa (Vegan)
Crispy Chipotle Black Bean Tacos
Vegan Chorizo Tacos
Halloumi Tacos with Corn Salad and Cilantro Sauce
Equipment
- Large skillet
- Blender or immersion blender
- Mixing bowl
Ingredients
- 2 cups grilled fresh or frozen/thawed fire-roasted corn (if using fresh, about 2 ears of corn)
- 1 medium avocado, cut into small chunks
- 1/4 cup minced red onion
- 1 small (or 1/2 large) jalapeño, seeds and ribs removed, minced
- 2 Tbsp. finely chopped fresh cilantro, plush more for garnish
- 2 Tbsp. fresh lime juice
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- Kosher salt to taste
- 7 to 8 ounces halloumi cheese, patted dry and sliced crosswise into 1/3-inch thick pieces
- 8 tortillas, warmed
Creamy Cilantro Sauce
- 1/2 cup packed cilantro leaves and stems
- 1/4 cup plain 2% Greek yogurt
- 1/4 cup neutral oil (such as avocado, canola, or grapeseed oil)
- 2 Tbsp. mayonnaise (I use avocado oil mayo)
- 2 Tbsp. fresh lime juice
- 1 garlic clove
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Prepare Corn Salad by combining the first 8 ingredients (corn, avocado, red onion, jalapeño, cilantro, lime juice, cumin, and paprika) in a large mixing bowl; toss to combine. Season to taste with kosher salt (I use ~1/2 teaspoon). Set aside.
- Next, prepare Creamy Cilantro Sauce by combining all sauce ingredients (cilantro, yogurt, oil, mayo, lime juice, garlic, salt, and pepper) in a standard blender (you can also use an immersion blender). Blend until the sauce is smooth with bright green specks throughout.
- Pat halloumi slices dry with a paper towel. Heat 1 to 2 Tbsp. cooking oil in a grill pan or cast iron skillet over medium-high. Once hot, arrange halloumi slices in a single layer and cook for about 2 minutes, until deeply golden. Flip and cook 2 more minutes. Transfer to a plate.
- Assemble tacos by spreading a little Creamy Cilantro Sauce on each warmed tortilla. Add ~2 slices of halloumi cheese, followed by a big spoonful of corn salad. Drizzle extra sauce overtop, and garnish with extra cilantro, if desired.
Notes
- Make-Ahead. You can prepare the corn salad and creamy cilantro sauce 1 to 2 days ahead. Refrigerate separately in airtight containers until ready to assemble the tacos.
- Store. All three components of these tacos (halloumi, corn salad, and sauce) are best stored separately. They can all be refrigerated and enjoyed as leftovers for up to 3 to 4 days.
- Reheat. When ready to rewarm and reassemble the halloumi tacos, rewarm the halloumi in a skillet over medium heat until hot. It’s also best to toast or warm the tortillas fresh each time.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I love Halloumi cheese and this recipe is perfect for it. I will definitely make this again, 10 out of 10.
This is my favorite recipe I’ve ever made. it is SO DELICIOUS! Flavors are amazing. Pretty easy to come together. I make extra sauce and put it on all kinds of stuff the rest of the week. Dishing out health never disappoints, but this one is truly best of the best!
This is absolutely delicious. My very fussy traditional mexican food daughter devoured this. Have made it twice in a fortnight. The sauce is so fresh and lifts grilled chicken too!
I made these. Yup. They’re time consuming only because there are a lot of components, which I could have made ahead. The Cilantro-Sauce is out-of-this world delicious. Not a huge fan of the halloumi cheese.
This recipe looks good! What type of tortillas are included in the nutritional calculation?
Standard size corn tortillas!