Halloumi Tacos

5 from 5 votes
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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.

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Halloumi tacos topped with corn salad and cilantro sauce on a wooden serving platter.

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

Recipe ingredients in separate bowls arranged on a wooden platter with labels.
  • 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.

Three halloumi tacos arranged on a wooden platter surrounded by lime wedges and cilantro.

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.

Corn, cilantro, avocado, red onion, jalapeno, lime, and spices being mixed in a large white bowl.

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.

Cilantro sauce poured into a small scalloped white bowl, and chunks of halloumi cheese being grilled on a grill pan.

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

Can I Bake Halloumi Cheese?

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.

Does Halloumi Have Lactose?

Halloumi cheese can sometimes contain cows milk, and therefore is not lactose free.

Where to Buy Halloumi Cheese?

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:

A single halloumi taco topped with corn salad and cilantro sauce styled on a wooden board.

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

5 from 5 votes

Halloumi Tacos with Corn Salad and Cilantro Sauce

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.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4

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
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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

Serving: 2tacos | Calories: 563kcal | Carbohydrates: 41g | Protein: 21g | Fat: 35g | Saturated Fat: 8g | Sodium: 990mg | Fiber: 4g | Sugar: 6g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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5 from 5 votes

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Recipe Rating




7 Comments

  1. Nishma says:

    5 stars
    These are sooo tasty!!! I haven’t cooked with halloumi but it was very simple with the instructions you provided. Thank you!

    1. Jamie Vespa says:

      YAY! So thrilled to hear that! Thank you for leaving a review!

  2. Alisha DuBois says:

    5 stars
    >>>BEST TACO I’VE EVER ATE<<<

    My husband who’s a chef and eats meat said that this was his favorite taco he has ever had 🤩 We have made it 3 times already. Will be on regular dinner rotation this summer 🌮☀️😎💙

    1. Jamie Vespa says:

      Thrilled to hear this, Alisha!! Thank you for leaving a rating and review!

  3. Maya says:

    5 stars
    Excellent!

  4. Jennifer says:

    5 stars
    I wasn’t familiar with this cheese but oh my, delish! Glad we made a double batch. Will put the extra sauce to use with some leftover chicken and rice. Thanks for a new experience, Jamie!

  5. Kristin MacLaren says:

    5 stars
    Amazing flavour!