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

Ingredients

 

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

 Method

  1. 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.

  2. 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.

  3. 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.

  4. Warm the tortillas through in a dry frying pan.

  5. 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.

Jade ThorneComment