Halloumi Tacos with Zesty Corn Salad and Creamy Cilantro Sauce

Salty, tangy grilled halloumi is the perfect match for a fresh corn and avocado salad and vibrant herb sauce in these loaded vegetarian tacos. Use fresh or frozen fire-roasted corn, and turn this lineup into tacos or tostadas!

By @dishingouthealth

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 8 ounces halloumi cheese patted dry and sliced into 1/3-inch thick pieces
• 2 cups fire-roasted corn fresh or frozen/thawed
• 1 avocado diced
• 0.5 cup red onion minced
• 1 tablespoon jalapeño minced
• 0.25 cup fresh cilantro finely chopped
• 2 tablespoons lime juice fresh
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.5 cup cilantro leaves and stems
• 0.5 cup Greek yogurt plain, 2%
• 2 tablespoons avocado oil
• 2 tablespoons mayonnaise avocado oil mayo
• 1 tablespoon lime juice fresh
• 1 clove garlic
• 8 tortillas

Instructions

1. Grill the halloumi cheese slices over medium heat until golden brown on both sides.
2. In a bowl, combine fire-roasted corn, diced avocado, minced red onion, minced jalapeño, and chopped cilantro. Season with lime juice, ground cumin, and paprika.
3. Prepare the creamy cilantro sauce by blending cilantro leaves and stems, Greek yogurt, avocado oil, mayonnaise, lime juice, and garlic.
4. Heat the tortillas on a skillet or over an open flame until warm and slightly charred.
5. Assemble the tacos by layering grilled halloumi, corn salad, and a drizzle of cilantro sauce in each tortilla.