Halloumi tacos
30 min · 30 g protein · 539 cals / serving
Squeaky, golden seared halloumi in warm corn tortillas with smoky black beans, a crunchy lime-dressed red cabbage slaw, quick-pickled red onion and a cool lime yogurt sauce. Salty, crunchy and fresh in every bite.
Ingredients
Quick pickled onion
- 1/2 red onion, very thinly sliced
Slaw
- 1/3 head red cabbage, finely shredded
- a handful fresh cilantro, chopped
Beans
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp ground cumin
- 3 tbsp water
Lime yogurt
- 3/4 cup nonfat Greek yogurt
- 12 tortillas (6-inch) corn tortilla
To serve
- 2 tbsp pickled jalapenos
Steps
- Put the onion in a small bowl with the juice of 1 lime and a pinch of the salt, toss and leave to turn pink while you make the rest.
- Toss the cabbage with the cilantro, the juice of half the second lime and a pinch of salt.
- Warm the beans in a small pan with the chili powder, cumin and water, lightly crushing some of them, for 3–4 minutes until thick.
- Pat the halloumi dry. Heat the oil in a nonstick frying pan over medium-high heat and fry the halloumi for 1–2 minutes per side until deep golden. Dust with the smoked paprika.
- Stir the yogurt with the zest and remaining lime juice and a pinch of salt.
- Warm the tortillas in a dry pan. Fill each with beans, two sticks of halloumi, slaw, pickled onion, a spoon of lime yogurt and a few jalapeños, and eat straight away while the halloumi is hot, three tacos per person.
Good to know
Why does halloumi need to be eaten hot?
Warm halloumi is soft and squeaky; as it cools it firms up and turns rubbery. Fry it last, right before everyone sits down.
Corn or flour tortillas?
Small corn tortillas are the classic taco and the lighter choice; flour ones score about 38 instead of 46. Double them up if they are thin, so they hold the filling.
Can I grill the halloumi?
Yes, on a hot, oiled grill or grill pan for 1–2 minutes per side. Cut it a little thicker so it does not fall through the bars.
Per
- Calories
- 132
- Protein
- (24%)
- 7 g
- Fat
- (29%)
- 4 g
- Carbohydrates
- (48%)
- 17 g
- of which sugar
- 2 g
- Fiber
- 4 g
- Sodium
- 373 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2156 kcal goes into the pot and 1706 g of ingredients comes out as about 1630 g of food: 132 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.