Grilled Halloumi Tacos with Tangy Cabbage Slaw
Griddled halloumi in warm tortillas, topped with lime-olive oil cabbage slaw, coriander, chipotle seasoning, and avocado.
- 225 g Halloumi cheese
- 150 g White cabbage
- ½ medium Red onion
- 1 small bunch Coriander
- 2 whole Limes
- 5 g Chipotle paste (or smoked paprika)
- 6 whole Plain flour tortillas (small)
- 1 medium Avocado
- 1 tbsp Olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the slaw: Thinly shred the cabbage and slice the red onion very finely. Chop the coriander. In a bowl, mix the juice of 1 lime, 1 tbsp olive oil, a pinch of salt, and 2g of chipotle paste (or 1 tsp smoked paprika). Toss with the cabbage, onion, and half the coriander. Set aside to marinate.
- Step 2
Slice the halloumi into 1cm thick pieces. Brush lightly with the remaining olive oil and season with the remaining chipotle paste/paprika.
- Step 3
Heat a griddle pan or large frying pan over medium-high heat. Grill the halloumi for 3-4 minutes per side until deeply golden and slightly softened.
- Step 4
Warm the tortillas according to package instructions (dry frying or microwaving).
- Step 5
Slice the avocado thinly. Sprinkle with a squeeze of fresh lime juice.
- Step 6
Assemble the tacos: Divide the warm tortillas between two plates. Top each with grilled halloumi slices, a generous helping of the tangy slaw, sliced avocado, and the remaining fresh coriander.
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