Remember when I promised you lots of tacos but never ended posting any more until now?
Well, I hope these are worth the wait. I rather think they are!
These are a sort of fusion mash up. Your typical Tex-Mex elements are present: the corn tortillas, the cajun seasonings, the grilled red pepper 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.
Halloumi is freakin’ amazing. The way it goes so crispy! It’s just the right texture for tacos. Tacos love fillings with a bit of bite and this definitely delivers.
Can’t find halloumi? Try paneer or farmers cheese, or any cheese that doesn’t melt. But add some extra seasonings. (If using halloumi, you’ll only need the tiniest bit because halloumi is soooo deliciously salty.)
Here’s the fun part: These tacos are made on the grill!
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?
I promise you, if you’re hosting a barbecue with vegetarian guests and you make 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 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!
- 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.
- First, prepare the guacamole by mashing all ingredients in a bowl. Set aside to let the flavors fuse a little.
- Prep the halloumi. Place halloumi strips on a sheet of almuminium foil, brushed with olive oil. Sprinkle seasonings on top and brush with a little more oil.
- Prep the vegetables. Place the peppers and onions on a separate piece of foil, also brushed with oil and sprinkled with seasonings.
- When the grill is hot enough, place the halloumi and vegetables (still on their foil) onto the shelf. Bring the sides of the foil up and over a little bit so that nothing falls off.
- Cook until the vegetables are charred and crisp, and the halloumi is browned on both sides. 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.