Haloumi Tacos with a Killer Guac
- Leah Cohen
- May 8, 2015
- 3 min read
Sticking with the theme of Cinco de Mayo this week, i thought i'd celebrate with this haloumi taco recipe i came with up a while ago that turned out to be muy rico! (Spanish for tasting mighty fine!) What is Cinco de Mayo you ask? Don't worry, i didn't know either until i looked it up on Wikipedia.. It's a day the Mexicans dedicate to celebrating a lost battle to the French, which i found strange, but hey! Any excuse to make tacos, eat lots of guacamole and down a few shots of tequila, am i right?
Fit for a healthy lunch or dinner, here we have chewy, salty haloumi in between warm, soft flour tortillas with a colourful zingy salsa, fresh garlicy guac and of course, a good dolloping of habanero chili sauce, because it's Mexican and Mexicans love spice! I made my own chilli oil (two to three chillies infused into a small glass bottle of olive oil), which i used to cook the haloumi in. I also drizzled some in the salsa and splashed just a dash in the guac too. Ok you got me! i'm a self-confessed chilli fiend. However, feel free to omit the chilli if you're not a fan, but if you're brave, go all out!
This recipe is super easy and quick so dont try cut corners by buying guacamole. It makes all the difference making it yourself and smashing avos is fun! Plus, everyone should have their own killer guacamole recipe, whether it be with diced tomatoes, herbs, onion, mayo, boiled egg, feta, chilli, lots of garlic, lime or lemon!
So, what are you waiting for? Get celebrating, get creative and start smashing some avos!
*Serves 6
For the guacamole:
2 ripe avocados
Juice of 1 lime
1/2 spring onion, halved lengthways then thinly sliced (or 1/4 red onion, diced)
1 garlic clove, crushed
1/2 tsp chilli oil (optional)
1 tsp habanero chilli sauce
Salt and pepper to season
Corriander leaves and some thinly sliced red or green chilli to garnish (optional)
For the salsa:
2 tomatoes, diced
1 cucumber, diced
1/2 yellow or orange capsium, diced
1/2 spring onion, halved lengthways then thinly sliced (or 1/4 red onion, diced)
1 garlic clove, crushed
Juice of 1/2 a lime
2 tsp chilli oil (or extra virgin olive oil)
Handful of corriander leaves, chopped
Salt and pepper to season
6 soft flour tortillas (can buy the soft and hard Old de Paso taco kit)
6 slices of haloumi
1 tsp chilli oil
a few slices of green part of spring onion
handful corriander leaves
lime juice
To make the guacamole:
Peel and de-pip the avos, put in a medium bowl and mash with a masher until there are no large lumps and all comes together. Add the lime juice, onion, garlic, chilli oil, chilli sauce and mix to combine. Add salt and pepper to season. Taste to see if you need more lime or salt to get the balance right. Garnish with corriander leaves and slices of chilli. Set aside.
To make the salsa: Combine tomatoes, cucumber, capsicum, onion, lime juice, chilli oil, corriander, salt and pepper. Set aside.
For the haloumi:
Add oil to small pan on medium heat, when the pan is warm, add the haloumi slices. Fry until the water coming our from the haloumi evaporates and the bottom side gets a golden brown colour. Flip using a spatula and shortly after, the second side will get golden brown. Take off the heat and lay to rest on a paper towel. Cut each piece into 3 slices.
Assembling the tacos: Warm the soft tortillas in the microwave for 10-20 seconds. Put a heaped tbsp of guacamole in the middle of the tortilla, the same for the salsa, add 3 slices of haloumi, a splash of chilli sauce, a squeeze of lime, garnish with some corriander leaves and spring onion.
Bring the sides together and the taco towards your mouth and take a big juicy bite!
Buen Provecho! (Spanish for enjoy your meal!)
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