Grilled Halloumi Tacos with Guacamole Crunch Salad
If you thought vegetarian tacos were getting boring, you’re in for a surprise! This Tex-Mex recipe for Grilled Halloumi Tacos with Guacamole Crunch Salad creates a carnival of flavors and textures that will make your taste buds dance. From the soft, creamy melted cheese to the crunchy chili lime tortilla chips, every bite will keep you on your toes. Warm tortillas make a perfect bed for all your favorite taco ingredients, topped with grilled corn and crispy, golden grilled halloumi cheese. Top it all off with guacamole and a handful of your chopped salad mix. For the finishing touch, drizzle the zesty salsa picante dressing over the top and sprinkle on delectable bits of lime tortilla chips.
- Active Time:
- 20 minutes
- Total TIME:
- 25 minutes
- SERVINGS:
- 6 tacos
Ingredients
- 1 Taylor Farms Guacamole Crunch Chopped Salad Kit
- 6 small corn tortillas
- 8 oz halloumi cheese, sliced into ½-inch slabs
- 2 ears corn, husked
- 1 Tbsp olive oil
- Optional: lime wedges, hot sauce, chopped cilantro
Directions
- Preheat grill or grill pan over medium-high heat.
- Grill the corn: Brush corn with olive oil and grill, turning occasionally, until lightly charred — about 8–10 minutes. Let cool, then slice kernels off the cob.
- Grill the halloumi: Grill cheese slices 2–3 minutes per side until golden and crisp. Set aside.
- Warm the tortillas: Place tortillas on the grill or in a dry skillet until soft and lightly charred.
- Assemble the tacos. Spread guacamole (from the salad kit) onto each tortilla. Top with grilled halloumi, grilled corn, and a handful of the chopped salad mix with toppings.
- Drizzle with included dressing from the salad kit. Serve immediately with optional lime wedges, hot sauce, or cilantro.
Halloumi: The Cheese That Could
Halloumi is unique—its vibrant white color, pleasantly bouncy texture, and unusually high melting point—have made it a worldwide favorite, particularly in the UK. Its rich history started in the eastern Mediterranean, tracing back to the Byzantine era (395 to 1191 AD), where it was made as a way to preserve milk. Originally made from sheep’s and goat’s milk, halloumi’s unique brining and mint-wrapping techniques ensured its freshness during a time when refrigeration was unavailable. It evolved into a cultural staple on Cyprus, with its distinctive salty and slightly tangy flavor. How’s that for historical cheese!
Back to today—Halloumi is one of the best cheeses for grilling and frying due to its high melting point. Nowadays, it’s a global culinary sensation used in dishes from Middle Eastern mezze to British pub food. You’ll often see it in dishes such as Taverna Salad, Pasta with Harissa and Halloumi, Halloumi Fries, Halloumi Curry, and even Halloumi Burgers.
