One thing is for sure, ‘I never take things for granted’. What I mean is that being in the place of origin of Halloumi we should keep thinking of ways to explore the use of it in the same way that they do all around the world. Don’t be afraid to create a ‘cultural mishmash’ and remember that outside of Cyprus they consider it magical, with its high melting point, as well as super delicious!
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my recipes with Halloumi.
For the melon salsa add melon,
long horn red pepper,
red onion,
coriander
and mix with Sweet Chili Sauce, Lime Juice & Salt.
For the Avocado-Wasabi Cream add to a blender an avocado,
dairy cream,
fresh mint,
wasabi powder,
apple cider vinegar,
lime juice,
honey,
salt and
blend to a cream.
fry the halloumi slices.
Place the tortillas in the oven to crisp.
Build the tacos by adding some salsa,
halloumi,
cabbage,
Avocado-Wasabi Cream and
coriander.
Crispy Tacos with Halloumi
Servings: 6
Ingredients
- 6 Tortillas , about 52cm in diameter
- 1 225g Pissourkotiko Traditional Goat Halloumi , Charalambides Christis, sliced in 4mm thickness, about 12 slices
- 2 tbsp EVOO , Extra Virgin Olive Oil
- ⅓ cup Purple Cabbage , thinly cut
Melon Salsa:
- ½ Small Melon , about 200g, peeled and diced, smaller than 1 cm
- ½ Large Red Long Horn Pepper , seeded and diced, smaller than 1 cm
- ½ Medium Red Onion , chopped, smaller than ½ cm
- 2 tbsp Fresh Cilantro , chopped
- 1 tbsp Sweet Chili Sauce
- 25 ml Lime Juice
- Pinch Sea Salt
Avocado-Wasabi Cream:
- 1 Avocado , peeled and seeded
- 50 ml Dairy Cream with 35% fat , Charalambides Christis
- 2 tbsp Fresh Mint , chopped
- 1 tbsp Wasabi powder , or English Mustard Powder if not available
- 1 tbsp Apple Cider Vinegar
- 25 ml Lime Juice
- 1 tbsp Honey
- Pinch Sea Salt
Instructions
- We start with the melon salsa by adding all the ingredients to a bowl and mixing gently. Taste and season with more salt and lime juice if not already tasting ‘fantastic’. Keep aside for at least 30’ for the flavours to marry together.
- Next, we make the avocado-wasabi cream by placing all the ingredients to the bowl of a food processor with the metal plate attached. Pulse for a while until the mint is well cut and a nice, not too thick, sauce is created. If too thick, then add more cream. Taste and season with more salt and lime juice. Keep aside refrigerated.
- For the Halloumi we use a large frying pan placed on medium heat. We add the 2 tbsp of olive oil and a minute later we toss in the halloumi slices cooking for about 3’ each side and until nicely golden coloured and a bit charred/burnt. Remove from the pan and keep aside.
- In the meantime, we turn the oven to 110°C, air circulation and we place the rack in the middle. We place the tortillas folded on the rack in order to make them u-shaped and cook for about 15’. Turn off the oven, open the oven’s door and allow to cool and become crispy.
- To build the tacos, we fill each one with some melon salsa, then add 2 slices of the halloumi, couple of strings of the purple cabbage and on top we drizzle some of the avocado-wasabi cream.
