Halloumi Tacos Recipe (High Protein Vegetarian Tacos)

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5 from 1 vote

Halloumi Tacos Recipe (High Protein Vegetarian Tacos)

High protein vegetarian tacos

Prep Time15

Cook Time30

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 643kcal

Author: Maria Lucey RD

Equipment

1 non stick frying pan (skillet)

Ingredients

Taco filling

2 tablespoon olive oil 30mls
1 head cauliflower roughly chopped
1 medium yellow onion diced
2 garlic cloves minced or grated
2 teaspoon paprika
2 tsp cumin
1 teaspoon salt & pepper
1 14 oz /400g can black beans drained and rinsed

For the halloumi

1 tablespoon olive oil light or virgin as this has a higher smoke point
8 oz 225 g block low fat halloumi cheese cut into long rectangular strips about ½ cm thick

Yogurt sauce

1 cup 250 ml 2% fat plain Greek yogurt
1 handful fresh cilantro/coriander & extra to serve
½ jalapeno pepper seeded and sliced (optional)
Juice of 1 lime
Kosher salt

For serving the tacos

extra cilantro/coriander to garnish
1 tablespoon sesame seeds to garnish
12 mini flour or corn tortillas warmed for serving
1 avocado sliced

Instructions

Filling

Preheat the oven to 220°C/425°F. We need a hot oven, so the cauliflower can get nicely browned on the edges.
On a baking sheet, toss together the cauliflower, garlic, onion, 2 tablespoon of the oil, and the spices. Transfer to the oven and roast for 20 minutes. Flip the cauliflower, stir in the black beans, and roast for a further 5 minutes until you have golden edges and the cauliflower is soft all the way through.

Halloumi

In a small skillet/frying pan, heat the remaining oil over medium heat. When the oil shimmers, add the halloumi (be careful; the oil can splatter). Leave a little room around each piece of cheese so they don’t stick together (I usually cook the cheese in two batches).
Cook the cheese until the undersides are golden, about 2 to 4 minutes (if it’s taking forever to brown, raise the heat a bit; if it’s browning very quickly or you catch any whiff of smoke, turn down the heat). Carefully flip each piece of cheese with the tongs, and cook until the other side is golden, about 2 to 4 minutes.
In the meantime, place a few paper towels on an empty plate or cutting board to absorb excess oil. Place each piece of cooked cheese onto the plate and let the cheese cool down a bit before handling.

Sauce

In a blender or food processor, combine the yogurt, cilantro, lime juice (jalapeno if using), and a large pinch of salt. Pulse until smooth, about 1 minute. Taste and add more salt as needed.

To serve

Heat the tortillas gently on a stove top, pan or in the microwave
Add the cauliflower filling to the tortillas and top with the halloumi, avocado and yogurt sauce
Sprinkle some sesame seeds and garnish with some extra coriander/cilantro

Video

Notes

Need to adapt this recipe to your unique needs? E.g., gluten-free, dairy-free, or vegan. Details on how to do this can be found in the full blog post.

I’ve included an estimated nutrition breakdown for this recipe below. Remember, though, that a recipe is much more than its nutritional content, and these numbers shouldn't solely dictate your food choices. Your body and soul need nourishment. As I like to say, 'Good Food equals Good Mood. '”

The owner of this website is not liable for this estimation.

Nutrition