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Halloumi Tacos with Spicy Pico Verde

Servings 2 people


  • 6 Tortillas corn or flour both work
  • 1 block Halloumi Cheese 200 g

Pico Verde

  • 1 large avocado, diced
  • 2 mini cucumber, diced
  • 1 lime, zested and halved
  • 1 garlic clove, finely grated divided
  • 1/4 cup cilantro, finely chopped
  • 1/2 jalapeno, deseed and finely chopped more or less to taste
  • 3 green onions, thinly sliced

Chipotle-Lime Yogurt

  • 1/4 cup Greek Yogurt 2% or higher is best
  • 1 tsp lime zest from lime above
  • 1-2 tsp chipotle peppers in adobo more or less to taste

Optional Toppings

  • pickled onions
  • toasted pepitas
  • Mexican hot sauce


Make the Pico Verde

  • In a medium bowl, combine cucumber, jalapeno, cilantro, green onions, half minced garlic, juice from 1/2 the lime and 1 generous tbsp of olive oil. Season generously with salt and pepper. Gently fold in avocado. Taste and add more salt or lime juice if necessary.

Make Chipotle-Lime Yogurt

  • In a small bowl, mix yogurt, chipotle chilis, remaining garlic, lime zest and remaining lime juice. Season with salt and pepper.

Warm Tortillas

  • Heat a large pan over medium high heat. When hot, add tortillas, working in batches. Warm for 30 sec, until they are soft, pliable and blackened in spots. Wrap in a towel and keep warm until needed.

Fry Halloumi

  • Cut halloumi into 1/2-inch "steaks" (I had 6, 1 per taco) Pat dry with paper towel.
    In a large pan, heat 1 tbsp oil over medium high heat.
    When the oil is hot, add halloumi to pan.
    Sear for 3-4 min per side, until golden and crisp on the outside.
    Set aside on a paper towel.

Build Tacos and Serve

  • Add a peice of fried halloumi to each warmed tortillla. Top with pico verde. Sprinkle pepitas, pickled onions and hot sauce (optional) Best enjoyed right away!