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.
Servings: 8 TACOS
Ingredients
For the Avocado Crema :
- 1 ripe Haas avocado
- 1/2 packed cup roughly chopped cilantro leaves and tender stems, plus more for garnish
- 1/2 cup Mexican crema or sour cream or Greek yogurt
- 2 teaspoons finely grated lime zest from about 1 lime
- 1 1/2 tablespoons fresh lime juice from about 1 lime
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Tacos:
- 1 1/2 tablespoons store-bought or
homemade Taco Seasoning - 8 small corn tortillas
- 8 ounces halloumi cheese sliced into 1/4-inch wide slices
- 1 tablespoon extra-virgin olive oil
Optional garnishes:
- Finely sliced radishes
- Finely shredded red cabbage
- Pickled red onions
- Lime wedges
Instructions
Make the Avocado Crema:
- 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:
- If making your own, mix the taco seasoning together in a small bowl. Set aside until ready to use.
- 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.
- 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.
- 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.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!