Crispy grilled halloumi makes the perfect vegetarian tacos. Everyone will want a taste! A Greek / Mexican mashup that works beautifully, these tacos are made on the grill but can easily be adapted to be pan fried or oven baked. I think these tacos are one of the best vegetarian halloumi recipes you can try!
Remember when I promised you lots of tacos but never ended up posting any more until now?
Well, I hope these grilled halloumi tacos are worth the wait. I rather think they are!
Like many great tacos, these are a sort of fusion mash up. Your typical Tex-Mex elements are present: the corn tortillas, the seasonings, the grilled peppers and onion, the guacamole. But there’s this little hint of Greek with the halloumi cheese, the mint in the guacamole, the olives and the Greek yogurt in place of sour cream.
But really, it doesn’t stray too far from it’s comfort zone. It’s a pretty legit kind of taco.
Here’s the fun part: These tacos are made on the grill!
Because yes, you can totally grill halloumi! It doesn’t melt, which makes it possible to grill, fry, and do all sorts of other fun things with. And this is why there are so many vegetarian recipes with halloumi. We can do things with it that omnivores do with meat, and then the meat eaters end up wanting the halloumi versions anyway. Because it’s just. so. good.
Halloumi is Cyprus’s gift to the world’s vegetarians. And it’s magic.
It turns out, tacos are quite perfect for a summer barbecue. We lit up our chiminea and made them just for the two of us one Sunday afternoon, which was a nice treat but left us wishing we had a few friends over to share them with! What could be better than a big taco barbecue party?
Are you wondering what to serve your vegetarian guests at a barbecue? I promise you, if you surprise them with these tacos instead of a veggie burger, you will be in their good books FOR LIFE.
We also grilled the avocado before making the guacamole. A little trick I’ve been seeing all over the internet, to infuse some smokiness into your guac. Truthfully? It didn’t do a lot for us. But we weren’t using any flavor chips – just regular charcoal – so I think that might be a factor. For us it just made the guacamole warmer and gave it a slight hint of “cooked avocado” taste. Do you know the taste I mean?
Not a bad thing, just not necessarily worthwhile in my opinion. But if you feel like trying it, why not! The grill is already on.
The guacamole is fairly standard, but with mint instead of cilantro (coriander). I am not such a huge cilantro fan so I am always looking for different herbs to put in my guac and I found this very appropriate with the Greek theme. It was subtle and cooling, but you can of course use cilantro if you wish to keep things classic.
Please note: the amounts given make 8 tacos, enough for 2-4 people depending on whether you’re having it alone or with side dishes. Scale up as you wish!
If you’re new to working with halloumi, and you are looking for a more detailed tutorial with photos, Salty Kitchen has an excellent guide to grilling halloumi.
Crispy grilled halloumi makes the perfect vegetarian tacos. Everyone will want a taste! A Greek / Mexican mashup that works beautifully, these tacos are made on the grill but can easily be adapted to be pan fried or oven baked. These tacos are one of the best vegetarian barbecue recipes I’ve found!
- 8 small corn tortillas
- 250g (8.8oz) halloumi cheese, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 white onion, sliced into strips
- A few teaspoons of fajita or taco seasoning (or just shake on a mix of cumin, chili powder, oregano and garlic powder)
- 2 small (or 1 large) avocados
- 2 small (or 1 large) tomatoes, deseeded and chopped
- 1-2 Tblsps of minced onion
- Juice of 1 small lemon
- 1-2 Tblsps of mint leaves, chopped
- Salt and pepper, to taste
- Sliced black olives
- Greek yogurt
- Pre-heat the grill.
- Prepare your halloumi, peppers and onions by brushing them with oil and coating in seasonings.
- Make the guacamole by mashing all ingredients in a bowl. Set aside to let the flavors fuse a little.
- Once your grill it hot enough, grill your halloumi, pepper and onion strips until the vegetables are charred and crisp, and the halloumi is browned on both sides. You can place everything directly on the grill, but if you’re using a grill that’s also cooking meat that day, or has very wide grates, you can grill these on top of pieces of aluminium foil. If you do it this way, keep a close eye on the halloumi, which is prone to sticking to the foil. It will need to be turned around and shaken up often. Don’t worry if, at first, the halloumi seeps a lot of liquid. The excess liquid will evaporate, and then the halloumi will start to crisp.
- Once ready, bring the grilled halloumi and vegetables to the table and start to fill your tacos!
- On each tortilla, layer 2-3 strips of halloumi, a small mound of vegetables, guacamole, yogurt and a sprinkling of olives.
You can also pan fry your halloumi and vegetables on a high heat, or use a grill pan, or oven roast for around 20 minutes at 200C / 390F.
Are you looking for a halloumi substitute because you can’t find it where you live? Try paneer or farmers cheese, or any cheese that doesn’t melt. But add some extra seasonings. With halloumi, you’ll only need the tiniest bit because it is soooo deliciously salty. That’s not so much the case for paneer or farmers cheese.
- Serving Size: 2 tacos
- Calories: 526
- Sugar: 0 g
- Sodium: 384 mg
- Fat: 30.6 g
- Saturated Fat: 13 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 44.3 g
- Fiber: 0 g
- Protein: 9.4 g
- Cholesterol: 0 mg