Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
649 kcal
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Course
Main Course
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Cuisine
Mexican, Middle Eastern
Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados
Description
This recipe features halloumi cheese slices that are grilled in a lightly oiled pan, creating a golden exterior while maintaining a firm, chewy texture inside. The grilled halloumi is placed onto warmed corn tortillas and topped with sliced avocado for creaminess, halved cherry tomatoes for freshness, and thinly sliced purple onion to add subtle sharpness.
A pumpkin seed salsa macha is diluted slightly to make it drizzle smoothly over the tacos, contributing a smoky, nutty spice, while fresh cilantro adds herbaceous freshness. The combination of these toppings with the salty grilled cheese balances texture and flavor.
The tacos are served with lime wedges, which allow diners to add bright acidity that cuts through the richness. This vegetarian recipe can be adapted easily by substituting tofu for the halloumi or adjusting tortillas for dietary preferences.
Ingredients
- 1 halloumi cheese
- 1 avocado
- 8 corn tortillas
- 1 pint cherry tomato
- ½ purple onion
- cilantro to taste, fresh
- lime to taste, wedges
- ½ cup pumpkin seed salsa Recipe here: https://immigrantstable.com/pepita-salsa-macha/, Salsa Macha
Instructions
Make Salsa Macha, or grab your favorite salsa
- Follow my recipe for making salsa macha, or use your favorite store bought salsa.
To grill halloumi cheese:
- Drizzle a pan slightly with oil, and preheat over medium-high heat.
- Add the halloumi cheese slices directly to the pan; for 2 minutes on one side, and 1 minute on the other.
- Remove halloumi from the pan, and use in the halloumi tacos immediately.
Assemble halloumi tacos:
- Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with a few avocado slices, some halved cherry tomatoes, and a few slivers of purple onion.
- Dilute desired quantity of sunflower seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of pumpkin seed salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.
Notes
- For a vegan version, replace halloumi with extra firm tofu, seasoned with salt and pepper, and grilled similarly.
- Substitute corn tortillas with thinly sliced daikon radish for a keto or Whole30-friendly taco variation with bite-size portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 48g | 74% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 354mg | 15% |
| Potassium | 1144mg | 24% |
| Fiber | 15g | 60% |
| Sugar | 13g | 26% |
| Vitamin A | 5821IU | 116% |
| Vitamin C | 40mg | 44% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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