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Spiced Halloumi Tacos with Avocado Crema
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Spiced Halloumi Tacos with Avocado Crema

These vegetarian tacos are filled with spiced, pan-fried halloumi cheese and a deliciously tart and creamy Avocado Crema. This is a quick, easy and delicious recipe that is sure to please both vegetarians and carnivores alike.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 TACOS
Course: Main Course
Cuisine: American, Mexican, Tex-Mex

Ingredients

For the Avocado Crema :
  • 1 avocado ripe haas variety
  • 1/2 cilantro leaves and tender stems, plus more for garnish, packed cup, roughly chopped
  • 1/2 cup Mexican crema or sour cream or Greek yogurt
  • 2 teaspoons lime from about 1 lime, finely grated zest
  • 1 1/2 tablespoons lime juice from about 1 lime, fresh
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
For the Tacos:
  • 1 1/2 tablespoons taco seasoning store-bought or homemade
  • 8 corn tortillas small
  • 8 ounces halloumi cheese sliced into 1/4-inch wide slices
  • 1 tablespoon extra-virgin olive oil
Optional garnishes:
  • radish finely sliced
  • red cabbage finely shredded
  • red onion pickled
  • lime wedges

Instructions

Make the Avocado Crema:
    Cup of Yum
  1. Add the avocado flesh, cilantro, sour cream, lime zest, lime juice, salt and pepper to a blender or food processor. Blend until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use.
Make the Tacos:
  1. If making your own, mix the taco seasoning together in a small bowl. Set aside until ready to use.
  2. Add a cup or two of water to a wide, shallow bowl. Set a medium skillet over medium-high heat (cast iron or carbon steel are best for this). Dip a tortilla in the water for a few seconds then place it on the hot skillet. Warm both sides until it softens and develops a few toasty golden spots. Stack the warmed tortillas under a clean tea towel to keep them warm.
  3. Sprinkle the seasoning over both sides of the halloumi slices. Lower the heat to medium and add the olive oil. Add the halloumi slices, leaving a little room between each slice, cook in 2 batches if necessary. Cook until golden brown on the bottom, then flip and cook until the other side is brown, about 1 to 3 minutes per side. Remove the cheese to a paper towel-lined plate.
  4. To assemble the tacos, spread a good spoonful of the Avocado Crema onto a tortilla and place two strips of cheese on top. Top with desired garnishes and serve warm.

Notes

  • Avocado Crema can be made up to a day ahead and stored in an air-tight container in the refrigerator.