Tacos and all things Mexican seem to be having a bit of a moment but they are often meat laden parcels of goodness however sometimes a lighter take on a recipe is much needed so this is where the halloumi taco recipe comes in. Halloumi is one of my favourite cheeses so I’ll use any opportunity to use it in my cooking, Not only is it versatile but is takes on flavour well, so marinade it ahead of time for maximum effect. I served the tacos with a cooling fresh salsa and a warm red pepper and chilli sauce which you can make more of and then use later in the week or freeze for another time. I used smoked chipotle morita chillies but feel free to experiment with different varieties of Mexican chillies to see what you prefer. If using dried chillies then remember to soak them in water in advance before using.
Ingredients- serves 2-3
For the sauce
3 red peppers
1 small red onion
3 garlic cloves
For the salsa
2 small avocados
1 small red onion
Handful of baby plum or plum tomatoes
For the rest
2 blocks of halloumi
1/2 tbsp each of ground cumin, coriander and smoked paprika
1 tbsp olive oil
1. Start by preheating the oven to 220c/ 200 fan. Lightly brush the red peppers with a little oil and place on a baking tray or rack. Cook until lightly charred and soft. Remove from the oven and set aside until cool enough to handle. Carefully peel the skin and roughly chop the flesh. In a small pan, add a little glug of oil and fry the onion and garlic. Place the peppers and onion mixture into a food processor along with the chilli and whizz into a sauce. Season to taste and set aside.
2. Next you can sort out the halloumi. Simply cut each block into thick finger shapes so they hold together when fried. Combine the ground cumin, coriander and paprika with the oil and toss well to coat the halloumi.
3. For the fresh salsa, simply chop the avocado, onion and tomatoes. Combine and season well. Add a squeeze of lime juice to taste and the fresh coriander. Set aside.
4. Take a non- stick frying pan and heat a glug of oil over a medium heat. When hot, add the halloumi fingers and turn during cooking so each side is golden. Remove from the pan and blot onto kitchen paper to remove any excess oil. Then it is all a matter of assembly! Warm the tacos and arrange them on a serving platter along with the halloumi, salsa and roasted pepper sauce so everyone can help themselves. Serve with some freshly sliced jalapeno chilli and lettuce leaves if you like with a little soured cream on the side.
Halloumi tacos- a lighter take on a Mexican classic!