Halloumi is a semi-hard cheese traditionally made from sheep's milk or a mixture of goat and sheep's milk and has a mild, salty flavor. Its very high melting point makes it perfect for frying or grilling because it holds its shape instead of melting.

Is halloumi good in tacos?

Absolutely! Halloumi is one of the best vegetarian taco fillings because it becomes golden and crispy on the outside while staying soft and chewy inside. Its salty flavor pairs especially well with fresh toppings like avocado, cabbage, and mango salsa for a delicious balance of textures and flavors.

Why doesn't halloumi melt?

Unlike many cheeses, halloumi is made in a way that allows it to hold its shape when heated. Instead of melting, it develops a beautifully golden, crispy exterior while remaining tender in the center.

Can I grill halloumi instead of frying it?

Absolutely! Cook the halloumi on a lightly oiled outdoor grill or grill pan over medium heat for 2 to 3 minutes per side until grill marks appear and the cheese is lightly golden.

What goes well with halloumi tacos?

Halloumi tacos pair wonderfully with Mexican rice , black beans , grilled vegetables , corn on the cob , chips and guacamole , or a simple green salad . They're also delicious with an extra squeeze of lime and your favorite hot sauce.

How do you keep halloumi crispy?

Pat the cheese dry before cooking, use a hot skillet, and avoid overcrowding the pan. Halloumi is crispiest straight from the skillet, so assemble and serve the tacos immediately.

Is halloumi healthy or unhealthy?

Halloumi can absolutely be part of a balanced diet. It's a good source of protein and calcium, but it's also higher in sodium and saturated fat than many other cheeses. Pairing it with fresh vegetables, avocado, and a vibrant salsa, like in these Halloumi Tacos, creates a satisfying and well-rounded meal.

Halloumi Tacos

Name: Halloumi Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra virgin olive oil; 1 block (8 ounces) halloumi cheese, patted dry and cut into 1 inch cubes; 4-6 small tortillas, corn or flour; 1 avocado, sliced; 2 cups finely shredded cabbage (or lettuce); lime wedges (for serving); 3 large Roma tomatoes, diced; 1 ripe mango, diced; ½ small red onion, finely diced; ½ bunch fresh cilantro, chopped; juice of 1 lime; ½ teaspoon salt; ¼ teaspoon black pepper; 1 small jalapeño, finely chopped (optional)

Description

Halloumi Tacos are filled with crispy halloumi, fresh mango salsa, creamy avocado, and crunchy cabbage for an easy vegetarian dinner.

Ingredients

Scale

For the halloumi tacos:

2 tablespoons extra virgin olive oil
1 block (8 ounces) halloumi cheese, patted dry and cut into 1 inch cubes
4-6 small tortillas, corn or flour
1 avocado, sliced
2 cups finely shredded cabbage (or lettuce)
lime wedges (for serving)

For the mango salsa:

3 large Roma tomatoes, diced
1 ripe mango, diced
½ small red onion, finely diced
½ bunch fresh cilantro, chopped
juice of 1 lime
½ teaspoon salt
¼ teaspoon black pepper
1 small jalapeño, finely chopped (optional)

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Instructions

Make the mango salsa. In a medium bowl, combine the tomatoes, mango, red onion, cilantro, lime juice, salt, black pepper, and jalapeño, if using. Toss until evenly combined. Let the salsa sit for 10 to 15 minutes while you prepare the remaining ingredients so the flavors have time to meld together.
Warm the tortillas. Warm tortillas according to package instructions, or heat in a dry skillet over medium-high heat for about 30 seconds per side until soft and pliable. Alternatively, warm them directly over a gas flame for a few seconds per side to create light char marks. Wrap the tortillas in a clean kitchen towel to keep them warm.
Fry the halloumi. Pat the halloumi dry with paper towels. Heat the olive oil in a large non-stick skillet over medium heat until shimmering, about 1 to 2 minutes. Add the halloumi cubes in a single layer and cook for 2 to 3 minutes per side, turning occasionally, until golden brown and crispy on all sides. Transfer immediately to a plate.
Assemble the tacos. Fill each warm tortilla with a layer of shredded cabbage, crispy halloumi, sliced avocado, and a generous spoonful of mango salsa.
Serve. Serve immediately with lime wedges on the side for squeezing over the tacos just before eating.

Notes

Storage: Store the halloumi, mango salsa, and toppings separately in the refrigerator for up to 3 days. Freezing is not recommended, as the texture of the halloumi, avocado, and mango salsa changes after thawing.

How to Reheat: Reheat the halloumi in a skillet over medium heat or in a 375°F air fryer until warmed through and crispy.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer, Main Course
Method: Stovetop
Cuisine: Mexican