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Three halloumi tacos on a slate board with golden seared cheese, cucumber slaw, and lime crema drizzled on top

Seared Halloumi Tacos with Crunchy Cucumber Slaw

Seared halloumi and a crisp cucumber-cabbage slaw come together in warm corn tortillas with a quick lime crema, all in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 329
Ingredients Method Notes

Ingredients
  

For the tacos
  • 250 g halloumi cheese block; sliced into 8 slabs, about 1 cm thick
  • 1 tbsp olive oil for searing
  • 8 corn tortillas small (15 cm / 6-inch)
For the cucumber slaw
  • 1 cucumber medium (about 200 g); cut into thin matchsticks
  • 1 cup red cabbage shredded (about 90 g)
  • 1/4 cup red onion thinly sliced (about 30 g)
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice about 1 lime
  • 1 tbsp olive oil
  • 1/4 tsp salt
For the lime crema
  • 1/2 cup sour cream (120 g)
  • 1 tbsp lime juice
  • 1/2 tsp lime zest
  • 1 pinch salt

Method
 

Make the slaw and crema
  1. 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.
  2. In a small bowl, whisk the sour cream, 1 tbsp lime juice, lime zest, and a pinch of salt until smooth. Set aside.
Sear the halloumi and assemble
  1. 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.
  2. Heat the olive oil in a 25 cm / 10-inch nonstick skillet over medium-high heat until it shimmers.
  3. 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.
  4. 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.
  5. Fill each tortilla with a slab of halloumi, top with a spoonful of cucumber slaw, and drizzle with lime crema.
  6. 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.