Yes this is my second haloumi recipe this fortnight, I’d apologise but if you hate haloumi this probably isn’t a long term relationship anyway… Because do you know what’s always delicious? Haloumi.
I’ve been on a taco train lately, mostly due to my local IGA stocking my fave tortillas so i don’t have to make them myself. Also because tacos are such summery food and Melbourne has decided to entirely skip Spring and head straight to Summer. Except for that hectic down pour on the weekend… that was a little Spring time like.
These tacos are super simple to make, mostly because haloumi is so quick to cook. It’s really just a matter of making a salsa, heating the tortillas, pan frying that cheese and arranging the other ingredients in a taco.
Like all good tacos, you can have a few of these as a stand alone meal or get crazy and make a whole feast of Mexcian food and different types of tacos. Like these chipotle Salmon ones, and this Mexican rainbow salad and maybe some grilled pineapple on the side?
Whatever you do you’ll enjoy these super tasty tacos, you can top them with some kraut or kimchi for added pickled funkiness but they’re good by themselves too.
8 x tortillas
2 x avocados, skin and pip removed then finely sliced
1 tsp Extra Virgin Olive Oil
200g haloumi, sliced into 5mm thick slices
1/3 cup finely sliced spring onion (or red onion)
Juice and zest of 1 lime
2 tomatoes, diced
1/3 cup coriander leaves, roughly chopped
1 red chilli, finely diced
6 Tbs plain yoghurt
kraut of choice to serve (optional)
Mixed lettuce to serve, if you want more greenery
lime wedges, to serve
Place a non stick pan on medium high heat. Add the tortillas 2 at a time, flipping after 1 minute just to soften up and heat through. Place on serving plates.
Add oil to the pan (optional, makes it more golden yes please) and add the haloumi. Fry for a couple of minutes either side until golden.
Place some sliced avocado on each tortilla, top with a Tablespoon of salsa. Follow with some haloumi slices and then a little more salsa and a tsp of yoghurt drizzled or dotted over.
Add the kraut and lettuce to the taco if using.
Season with black pepper and serve with a wedge of lime to squeeze over before eating.