Halloumi Tacos With Pepita Salsa, Cherry Tomatoes And Avocados
Halloumi tacos with homemade salsa macha, cherry tomatoes and avocados will give a little Middle Eastern kick to your taco night routine! Our Salsa Macha is a take on pepita seed salsa or pumpkin seed salsa, and it's a delicious sauce you'll go back to over and over again.
To grill halloumi cheese at home, grab a non-stick pan and use it on the stovetop. Drizzle the pan slightly with oil, and preheat the pan over medium-high heat.
Once your pan is pre-heated and oiled, place the halloumi cheese slices directly on the pan; cook them for 2 minutes on one side, and 1 minute on the other.
Remove halloumi from the pan, and use in the halloumi tacos immediately - it will lose its gooey texture and become more rubbery as it cools.
Assemble halloumi tacos:
Lightly toast your corn tortillas in the same pan you used to fry the halloumi cheese. Lay 2 pieces of grilled halloumi cheese per taco, topping them with a few avocado slices, some halved cherry tomatoes, and a few slivers of purple onion.
Dilute desired quantity of sunflower seed salsa with a few teaspoons of water to make it more drizzable. Top halloumi tacos with a generous drizzle of pumpkin seed salsa and a generous sprinkling of fresh cilantro. Serve with lime wedges.
To transform these grilled halloumi tacos into vegan tacos, substitute the halloumi cheese for sliced extra firm tofu. Sprinkle each slice with salt and pepper before grilling the tofu slices the same way you would prepare the halloumi cheese.For keto tacos or Whole 30 tacos, sub the corn tortillas for thinly sliced daikon radish. You will end up with miniature, bite-size halloumi cheese tacos that are adorable!