These zingy tacos can be prepared with a griddle pan in the kitchen or on the BBQ if it’s sunny. Either way, they’ll bring some Mexican sunshine to your dinner table.

Shallot and Halloumi Tacos
(© ukshallot.com)
Shallot and Halloumi Tacos
Print Recipe
Nutrition Facts
Grilled shallot and halloumi tacos
Amount Per Serving
Calories 772 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 16g100%
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Sodium 1150mg50%
Potassium 1200mg34%
Carbohydrates 66g22%
Fiber 15g63%
Sugar 17g19%
Protein 24g48%
Vitamin A 926IU19%
Vitamin C 59mg72%
Calcium 728mg73%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled shallot and halloumi tacos

Zingy, full of flavour tacos
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch, Main Course
Cuisine: Mexican
Servings: 4
Calories: 772kcal

Equipment

  • Food processor
  • Griddle pan
  • Bowl
  • Frying pan

Ingredients

For the green salsa:

  • 1 green pepper deseeded and sliced into four
  • 2 large green tomatoes
  • 2 echalion shallots peeled and roughly chopped
  • 1/2 bunch of coriander
  • 2 tbsp extra virgin olive oil
  • Juice of 2 limes
  • Salt and pepper to taste

For the tacos:

  • 225 g halloumi sliced thickly
  • 4 echalion shallots peeled and sliced in half
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 8 small tortillas

For the guacamole:

  • 2 ripe avocados
  • Juice of 1 lime
  • 1 tsp extra virgin olive oil
  • Salt and pepper to taste

Method

  • To make the salsa, add all of the ingredients (reserving some of the chopped echalion shallots to garnish) to a food processor and pulse to a chunky salsa.
  • Toss the halloumi slices and shallots with the olive oil, cumin, paprika and seasoning. Heat a griddle pan on a medium high heat and cook the halloumi and shallots until charred and cooked through.
  • While they are cooking, make the guacamole. Slice and destone the avocados. Add to a bowl with the rest of the ingredients and roughly mash with a fork.
  • Warm the tortillas through in a dry frying pan.
  • To assemble the tacos, spread each tortilla with a tablespoon of guacamole. Add a few halloumi slices and an echalion half. Top with a generous spoon of the green salsa, and some finely chopped echalion.

Nutrition

Calories: 772kcal | Carbohydrates: 66g | Protein: 24g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Sodium: 1150mg | Potassium: 1200mg | Fiber: 15g | Sugar: 17g | Vitamin A: 926IU | Vitamin C: 59mg | Calcium: 728mg | Iron: 5mg

Recipe courtesy of UK Shallots

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Last update on 2022-06-20 / Affiliate links / Images from Amazon Product Advertising API

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