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Halloumi tacos with cucumber slaw are warm corn tortillas filled with seared halloumi and a crunchy lime-dressed slaw. The cheese turns golden and a little crisp on the outside but stays soft and squeaky inside, which is the whole reason halloumi works so well in a taco.
I use a screaming hot skillet and no more oil than a light coating, the same method behind these pan-seared halloumi grain bowls, because too much oil makes the halloumi steam instead of brown. The slaw is just cucumber, red cabbage, and red onion tossed with lime juice, so it stays crunchy and doesn’t wilt the tortilla.
This is a good one for a weeknight because nothing here needs to marinate or rest. From slicing the cheese to plating, you’re looking at about 25 minutes.
Halloumi is already salty from the brine it’s packed in, so I go light on added salt until I taste the finished taco.
Why You’ll Love This Recipe
- Ready in 25 minutes with no marinating or waiting
- Halloumi holds its shape so it never falls apart in the taco
- Cucumber slaw adds crunch without any cooking
- Works as a meatless dinner that still feels substantial
Ingredient Notes
- halloumi: Buy a block, not pre-sliced, so you can control the thickness. Pat each slice dry before it hits the pan or it won’t brown well.
- corn tortillas: I use small 15 cm / 6-inch corn tortillas because they hold up better than flour ones against the juicy slaw. Warm them in the same skillet right after the halloumi.
- cucumber: English cucumber works best since it has fewer seeds and a firmer bite. Regular cucumber is fine too, just scrape out the seedy center first.
- sour cream: Full-fat sour cream gives the crema body. Greek yogurt is a fine swap if you want more protein and a sharper tang.
- lime: You’ll need both juice and zest, split between the slaw and the crema. Roll the lime on the counter first to get more juice out of it.
Seared Halloumi Tacos with Crunchy Cucumber Slaw
Ingredients
Method
- In a mixing bowl, combine the cucumber, red cabbage, red onion, and cilantro. Toss with 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Set aside so the flavors mellow while you cook the halloumi.
- In a small bowl, whisk the sour cream, 1 tbsp lime juice, lime zest, and a pinch of salt until smooth. Set aside.
- Slice the halloumi block into 8 slabs, about 1 cm thick. Pat each slice dry with paper towel, this removes surface brine and helps it brown.
- Heat the olive oil in a 25 cm / 10-inch nonstick skillet over medium-high heat until it shimmers.
- Working in two batches so the pieces have space, sear the halloumi for 2 to 3 minutes per side, until a deep golden crust forms and the cheese is soft in the middle.
- Transfer the seared halloumi to a plate. Warm the tortillas in the same skillet, 20 to 30 seconds per side, until soft and pliable with a few light char spots.
- Fill each tortilla with a slab of halloumi, top with a spoonful of cucumber slaw, and drizzle with lime crema.
- Serve right away while the halloumi is still warm and the slaw is crisp.
Notes
- Sear halloumi in two batches so pieces have space to brown properly.
- Pat halloumi dry before cooking for a better crust.
- Dress the slaw right before serving to keep it crisp.
- Taste before adding salt, halloumi is already salty.
Tips for Success
- Pat the halloumi slices dry with paper towel before searing, the same trick used for seared halloumi and fig toast, so they brown instead of steam.
- Sear in two batches in the skillet, much like these pan-fried halloumi courgette fritters, so the pieces don’t touch, or they’ll release moisture and go soft.
- Slice the halloumi about 1 cm thick. Thinner slices dry out fast, thicker ones stay rubbery inside.
- Toss the slaw right before serving so the cucumber and cabbage stay crisp instead of watery.
- Taste the finished taco before adding extra salt. Halloumi carries a lot of salt on its own.
Variations
- Add sliced avocado or a spoon of mashed avocado under the halloumi for extra creaminess.
- Swap the cucumber slaw for a mango and red onion slaw if you want a sweeter contrast.
- Stir a spoon of hot sauce or chopped pickled jalapeno into the lime crema for heat.
Storage and Reheating
Store leftover seared halloumi and the cucumber slaw in separate airtight containers in the fridge for 2 to 3 days. Keep the tortillas and lime crema separate too, since assembled tacos turn soggy fast.
To reheat, warm the halloumi in a 25 cm / 10-inch skillet over medium heat for about 2 minutes per side, just until it’s warmed through and lightly crisp again. Skip the microwave, it turns halloumi rubbery instead of soft.
The slaw and crema don’t need reheating. Just give the slaw a quick toss before piling it back onto the tacos.
Serving Suggestions
Halloumi tacos work well next to a scoop of black beans or a simple corn salad with lime and cilantro. Tortilla chips with salsa on the side round out the plate without much extra work.
For drinks, a cold agua fresca or a lime margarita both play well with the salty cheese and the acidity in the slaw.
If you’re feeding a crowd, set out the halloumi, slaw, and crema separately so everyone builds their own taco at the table.
FAQ
Why did my halloumi turn out rubbery instead of golden in these tacos?
Rubbery halloumi usually means the pan wasn’t hot enough or the cheese was wet when it hit the oil. Pat each slice dry with paper towel first and let the skillet get properly hot before adding the cheese, about 2 to 3 minutes per side until a deep golden crust forms.
Can I use feta instead of halloumi for these tacos?
Not really, since feta crumbles and melts when heated, while halloumi holds its shape and gets a crust. If you want a milder cheese swap, look for queso panela, which also sears well without falling apart, though the flavor will be less salty than halloumi.
Can I make the cucumber slaw ahead of time for halloumi tacos?
You can chop the cucumber, cabbage, and onion up to a day ahead and store them dry in the fridge. Hold off on the lime juice and oil dressing until right before serving, or the slaw turns watery and loses its crunch.
What goes well with halloumi tacos besides the lime crema?
Black beans, a simple corn salad, or a side of tortilla chips with salsa all work well alongside these tacos. A cold agua fresca or a lime margarita balances the salty halloumi nicely too.
Are halloumi tacos gluten free?
Yes, as long as you use corn tortillas, which this recipe calls for. Halloumi, the cucumber slaw, and the lime crema don’t contain gluten either, so double-check only that your specific brand of corn tortillas doesn’t add wheat flour.
How do I know when the halloumi is done searing?
The halloumi is ready when both sides show a deep golden crust and the cheese feels soft when you press it gently with tongs, the same doneness cue used in this seared halloumi and peach salad, usually 2 to 3 minutes per side. It should still hold its shape and not ooze, since halloumi doesn’t melt the way other cheeses do.