These Grilled Halloumi Tacos with zesty corn salad and creamy cilantro sauce are a vegetarian delight, perfect for summer dinners. The combination of flavors and textures will make them an instant hit at your table!
Why You’ll Love These Halloumi Tacos
These tacos feature grilled halloumi cheese, a vibrant corn salad, and a creamy cilantro sauce that ties everything together. They’re a perfect example of how vegetarian tacos can be just as satisfying as their meaty counterparts, offering a delightful mix of flavors and textures. From Quinoa Tacos and Cauliflower Tacos to Al Pastor-inspired Chickpea Tacos, my vegetarian taco recipes are all about big, bold flavors, and these Halloumi Tacos are no exception.
How to Make Halloumi Tacos
While the halloumi is best when served fresh, the corn salad and cilantro sauce can be made ahead of time. The sauce is versatile, perfect for dipping raw veggies, or drizzling over grilled meats and veggies throughout the week.
Ingredients
- Halloumi: Find halloumi in vacuum-sealed packages in the specialty cheese section, often at Whole Foods or Sprouts.
- Corn: Fresh ears are best, especially in summer, but frozen and thawed fire-roasted corn works too.
- Jalapeño: Adds a little spice. Remove seeds and ribs if you want less heat.
- Red Onion: Adds a zesty bite to the salad.
- Cilantro: Used in both the salad and sauce. One bunch is enough.
- Lime: You’ll need two limes—one for the salad and one for the sauce.
- Spices: Cumin and paprika give the corn salad a warm, earthy flavor.
- Avocado: Adds heart-healthy fats and fiber to the salad.
- Mayo: Use avocado oil mayo for healthier fats. Chosen Foods is a good brand.
- Oil: Use a neutral oil like avocado, canola, or grapeseed oil.
- Garlic: Fresh garlic is best for the sauce.
- Tortillas: Corn, flour, or your favorite gluten-free tortillas work great.
For a complete list of ingredients and quantities, see the recipe card below.
Step-by-Step Instructions
Step 1: Assemble Corn Salad
Combine corn, avocado, red onion, jalapeño, cilantro, lime juice, and spices in a large bowl; toss well.
Step 2: Make Cilantro Sauce
Blend cilantro, mayo, oil, lime juice, garlic, salt, and pepper until smooth using a blender or immersion blender. Set aside.
Step 3: Prepare Halloumi
Pat the halloumi dry with a paper towel. Heat oil in a large skillet or grill pan over medium-high heat. Cook the halloumi for 1 to 2 minutes per side until golden. Transfer to a plate and lightly season with salt.
Step 4: Assemble Tacos
Spread some sauce on each tortilla, add slices of halloumi, and top with a generous spoonful of corn salad. Drizzle extra sauce on top and garnish with cilantro.
Make-Ahead and Storage Tips
- Make-Ahead: The corn salad and cilantro sauce can be prepared 1 to 2 days in advance. Store them in separate airtight containers in the refrigerator.
- Storage: Keep the halloumi, corn salad, and sauce stored separately in the fridge for up to 4 days.
- Reheat: Rewarm the halloumi in a skillet over medium heat. Toast or warm the tortillas fresh each time you serve.
Serving Suggestions
These tacos pair well with a fresh summer salad. Some favorites include:
- Cucumber Salad: Try Cucumber Edamame Salad, Smashed Cucumber Salad, or Cucumber Peach Salad.
- Zucchini: Enjoy with Summer Squash and Corn Salad or Sautéed Zucchini.
- Tomato Salad: Watermelon Tomato Salad is a refreshing option.
Equipment
- Large skillet
- Blender or immersion blender
- Mixing bowl
Ingredients
- 2 cups grilled fresh or frozen/thawed fire-roasted corn (if using fresh, about 2 ears of corn)
- 1 medium avocado, cut into small chunks
- 1/4 cup minced red onion
- 1 small (or 1/2 large) jalapeño, 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
- 7 to 8 ounces of halloumi cheese, patted dry and sliced crosswise into 1/3-inch thick pieces
- 8 tortillas, warmed
Creamy Cilantro Sauce
- 1/2 cup packed cilantro leaves and stems
- 1/4 cup plain 2% Greek yogurt
- 1/4 cup neutral oil (such as avocado, canola, or grapeseed oil)
- 2 Tbsp. mayonnaise (I use avocado oil mayo)
- 2 Tbsp. fresh lime juice
- 1 garlic clove
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Prepare Corn Salad by combining the first 8 ingredients (corn, avocado, red onion, jalapeño, cilantro, lime juice, cumin, and paprika) in a large mixing bowl; toss to combine. Season to taste with kosher salt (I use ~1/2 teaspoon). Set aside.
- Next, prepare Creamy Cilantro Sauce by combining all sauce ingredients (cilantro, yogurt, oil, mayo, lime juice, garlic, salt, and pepper) in a standard blender (you can also use an immersion blender). Blend until the sauce is smooth with bright green specks throughout.
- Pat halloumi slices dry with a paper towel. Heat 1 to 2 Tbsp. cooking oil in a grill pan or cast iron skillet over medium-high. Once hot, arrange halloumi slices in a single layer and cook for about 2 minutes, until deeply golden. Flip and cook for 2 more minutes. Transfer to a plate.
- Assemble tacos by spreading a little Creamy Cilantro Sauce on each warmed tortilla. Add ~2 slices of halloumi cheese, followed by a big spoonful of corn salad. Drizzle extra sauce overtop, and garnish with extra cilantro if desired.
Notes
- Make-Ahead. You can prepare the corn salad and creamy cilantro sauce 1 to 2 days ahead. Refrigerate separately in airtight containers until ready to assemble the tacos.
- Store. All three components of these tacos (halloumi, corn salad, and sauce) are best stored separately. They can all be refrigerated and enjoyed as leftovers for up to 3 to 4 days.
- Reheat. When ready to rewarm and reassemble the halloumi tacos, rewarm the halloumi in a skillet over medium heat until hot. It’s also best to toast or warm the tortillas fresh each time.
NUTRITION INFORMATON: Serving: 2tacos | Calories: 563kcal | Carbohydrates: 41g | Protein: 21g | Fat: 35g | Saturated Fat: 8g | Sodium: 990mg | Fiber: 4g | Sugar: 6g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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