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.
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
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