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Halloumi Tacos with Corn Salad and Cilantro Sauce Recipe

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3.9 from 87 reviews

Delicious and vibrant Halloumi Tacos featuring grilled halloumi cheese paired with a zesty fire-roasted corn salad and a creamy cilantro sauce. This recipe offers a perfect balance of smoky, creamy, and fresh flavors to create an easy and flavorful vegetarian taco meal ready in just 35 minutes.

Ingredients

Corn Salad

  • 2 cups grilled fresh or frozen/thawed fire-roasted corn (about 2 ears if using fresh)
  • 1 medium avocado, cut into small chunks
  • 1/4 cup minced red onion
  • 1 small jalapeño (or 1/2 large), seeds and ribs removed, minced
  • 2 Tbsp finely chopped fresh cilantro, plus more for garnish
  • 2 Tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • Kosher salt to taste

Halloumi and Tortillas

  • 7 to 8 ounces halloumi cheese, patted dry and sliced crosswise into 1/3-inch thick pieces
  • 8 tortillas, warmed
  • 1 to 2 Tbsp cooking oil (such as avocado or neutral oil) for grilling

Creamy Cilantro Sauce

  • 1/2 cup packed cilantro leaves and stems
  • 1/4 cup plain 2% Greek yogurt
  • 1/4 cup neutral oil (avocado, canola, or grapeseed oil)
  • 2 Tbsp mayonnaise (avocado oil mayo preferred)
  • 2 Tbsp fresh lime juice
  • 1 garlic clove
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. Prepare Corn Salad: In a large mixing bowl, combine the fire-roasted corn, diced avocado, minced red onion, jalapeño, chopped cilantro, lime juice, ground cumin, and paprika. Toss everything gently to mix well. Season with kosher salt to taste, approximately 1/2 teaspoon. Set this vibrant corn salad aside to let the flavors meld.
  2. Make Creamy Cilantro Sauce: In a blender or using an immersion blender, combine the cilantro leaves and stems, Greek yogurt, neutral oil, mayonnaise, lime juice, garlic clove, kosher salt, and black pepper. Blend the ingredients until the sauce is smooth but still has bright green specks of cilantro throughout, creating a creamy, zesty sauce.
  3. Grill Halloumi Cheese: Pat the halloumi slices dry with a paper towel to remove excess moisture. Heat 1 to 2 tablespoons of cooking oil in a grill pan or cast iron skillet over medium-high heat. Once hot, place the halloumi slices in a single layer and cook for about 2 minutes until they develop a deeply golden crust. Flip the slices and cook for another 2 minutes until golden and slightly crisp on both sides. Remove from heat and transfer to a plate.
  4. Assemble Tacos: Warm the tortillas until pliable. Spread a thin layer of the creamy cilantro sauce on each tortilla. Add approximately two slices of grilled halloumi cheese, then top with a generous spoonful of the corn salad. Drizzle additional cilantro sauce over the top and garnish with extra chopped cilantro if desired. Serve immediately and enjoy the flavorful combination.

Notes

  • Use fire-roasted frozen corn if fresh corn is unavailable; defrost and drain before use.
  • If you prefer less heat, omit the jalapeño or reduce the amount.
  • Halloumi cheese must be patted dry to ensure proper browning when grilling.
  • Adjust salt in the corn salad and sauce to personal taste, as halloumi cheese can be salty.
  • For a vegan version, substitute halloumi with firm tofu and use vegan mayo and yogurt alternatives.
  • Warm tortillas on a dry skillet or wrapped in foil in the oven for best pliability.

Find it online: https://justsosavory.com/halloumi-tacos-with-corn-salad-and-cilantro-sauce-recipe/