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.
Grilled shallot and halloumi tacos
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
Recipe courtesy of UK Shallots
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