Grilled Shallot and Halloumi Tacos
These zingy tacos can be prepared with a griddle pan in the kitchen, or on the BBQ if its sunny. Either way, they’ll bring some Mexican sunshine to your dinner table.
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
You’ll need
For the green salsa:
1 green pepper, deseeded and sliced into four
2 large green tomatoes
2 echalion shallots, peeled and roughly chopped
½ bunch of coriander
2 tbsp extra virgin olive oil
Juice of 2 limes
Salt and pepper, to taste
For the tacos:
225g 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
What to do
To make the salsa, add all of the ingredients (reserving some of the chopped echalion 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.
Recipe courtesy of UK Shallot
Melina - Assistant Editor
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