Halloumi Tacos with Zesty Corn Salad & Cilantro Lime Sauce
Halloumi Tacos with Zesty Corn Salad & Cilantro Lime Sauce
Elevate your taco night with these mouthwatering Halloumi Tacos! Using Good Shit and All Shit seasonings, along with Does Steak Seasoning for a garlicky kick, these tacos are bursting with flavor. Plus, they’re easy to prepare using our Finamill for fresh salt and pepper, and served beautifully on our stylish taco plates.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
Corn Salad:
• 2 cups grilled fresh or frozen/thawed fire-roasted corn (about 2 ears)
• 1 medium avocado, diced
• ¼ cup red onion, finely minced
• 1 small jalapeño, minced (seeds and ribs removed)
• 2 Tbsp. fresh cilantro, chopped
• 2 Tbsp. fresh lime juice (use our easy citrus squeezer)
• ½ tsp Good Shit seasoning (for a sweet and spicy kick)
• ½ tsp All Shit seasoning (adds garlic and savory heat)
• Fresh salt and pepper using the Finamill, to taste
• Pinch of kosher salt to taste
Halloumi:
• 7-8 oz Halloumi cheese, sliced ⅓ inch thick
• 8 tortillas (warmed using our enamel bakeware)
Creamy Cilantro Lime Sauce:
• ½ cup fresh cilantro leaves and stems
• ¼ cup Greek yogurt (or mayo of choice)
• ¼ cup neutral oil (avocado oil is a great option)
• 2 Tbsp. mayonnaise
• 2 Tbsp. fresh lime juice
• 1 tsp Does Steak Seasoning (for a garlicky punch)
• Freshly ground salt and pepper using Finamill
Instructions
1. Prepare the Corn Salad:
In a large mixing bowl, toss together corn, avocado, red onion, jalapeño, cilantro, lime juice, Good Shit, All Shit, and a pinch of freshly ground salt and pepper (using the Finamill). Adjust seasoning to taste. Set aside in one of our handy batter bowls.
2. Blend the Cilantro Lime Sauce:
In a blender or using an immersion blender, combine cilantro, yogurt, oil, mayo, lime juice, and Does Steak Seasoning for a garlicky kick. Add freshly ground salt and pepper from the Finamill to taste. Blend until smooth. Keep chilled in our enamel storage bowls until ready to serve.
3. Cook the Halloumi:
Pat the halloumi dry. Heat 1-2 Tbsp oil in a grill pan or cast iron skillet over medium-high heat. Cook the halloumi slices until golden and crispy, about 2 minutes per side. Transfer to a plate.
4. Assemble Tacos:
Warm tortillas using our enamel bakeware or grill them lightly. Spread a generous layer of the cilantro sauce on each tortilla, add 2 slices of halloumi, then pile on the corn salad. Drizzle more sauce and garnish with extra cilantro if desired. Serve on our taco plates for a fun and practical presentation!
Notes:
• Make Ahead: You can make the corn salad and sauce up to 2 days in advance. Store separately in airtight containers.
• Reheat Halloumi: When reheating, simply warm the halloumi in a skillet until hot.
• Serving Tip: Our taco plates
Halloumi Tacos with Zesty Corn Salad & Cilantro Lime Sauce
Elevate your taco night with these mouthwatering Halloumi Tacos! Using Good Shit and All Shit seasonings, along with Does Steak Seasoning for a garlicky kick, these tacos are bursting with flavor. Plus, they’re easy to prepare using our Finamill for fresh salt and pepper, and served beautifully on our stylish taco plates.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
Corn Salad:
• 2 cups grilled fresh or frozen/thawed fire-roasted corn (about 2 ears)
• 1 medium avocado, diced
• ¼ cup red onion, finely minced
• 1 small jalapeño, minced (seeds and ribs removed)
• 2 Tbsp. fresh cilantro, chopped
• 2 Tbsp. fresh lime juice (use our easy citrus squeezer)
• ½ tsp Good Shit seasoning (for a sweet and spicy kick)
• ½ tsp All Shit seasoning (adds garlic and savory heat)
• Fresh salt and pepper using the Finamill, to taste
• Pinch of kosher salt to taste
Halloumi:
• 7-8 oz Halloumi cheese, sliced ⅓ inch thick
• 8 tortillas (warmed using our enamel bakeware)
Creamy Cilantro Lime Sauce:
• ½ cup fresh cilantro leaves and stems
• ¼ cup Greek yogurt (or mayo of choice)
• ¼ cup neutral oil (avocado oil is a great option)
• 2 Tbsp. mayonnaise
• 2 Tbsp. fresh lime juice
• 1 tsp Does Steak Seasoning (for a garlicky punch)
• Freshly ground salt and pepper using Finamill
Instructions
1. Prepare the Corn Salad:
In a large mixing bowl, toss together corn, avocado, red onion, jalapeño, cilantro, lime juice, Good Shit, All Shit, and a pinch of freshly ground salt and pepper (using the Finamill). Adjust seasoning to taste. Set aside in one of our handy batter bowls.
2. Blend the Cilantro Lime Sauce:
In a blender or using an immersion blender, combine cilantro, yogurt, oil, mayo, lime juice, and Does Steak Seasoning for a garlicky kick. Add freshly ground salt and pepper from the Finamill to taste. Blend until smooth. Keep chilled in our enamel storage bowls until ready to serve.
3. Cook the Halloumi:
Pat the halloumi dry. Heat 1-2 Tbsp oil in a grill pan or cast iron skillet over medium-high heat. Cook the halloumi slices until golden and crispy, about 2 minutes per side. Transfer to a plate.
4. Assemble Tacos:
Warm tortillas using our enamel bakeware or grill them lightly. Spread a generous layer of the cilantro sauce on each tortilla, add 2 slices of halloumi, then pile on the corn salad. Drizzle more sauce and garnish with extra cilantro if desired. Serve on our taco plates for a fun and practical presentation!
Notes:
• Make Ahead: You can make the corn salad and sauce up to 2 days in advance. Store separately in airtight containers.
• Reheat Halloumi: When reheating, simply warm the halloumi in a skillet until hot.
• Serving Tip: Our taco plates
Halloumi Tacos with Zesty Corn Salad & Cilantro Lime Sauce
Elevate your taco night with these mouthwatering Halloumi Tacos! Using Good Shit and All Shit seasonings, along with Does Steak Seasoning for a garlicky kick, these tacos are bursting with flavor. Plus, they’re easy to prepare using our Finamill for fresh salt and pepper, and served beautifully on our stylish taco plates.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
Corn Salad:
• 2 cups grilled fresh or frozen/thawed fire-roasted corn (about 2 ears)
• 1 medium avocado, diced
• ¼ cup red onion, finely minced
• 1 small jalapeño, minced (seeds and ribs removed)
• 2 Tbsp. fresh cilantro, chopped
• 2 Tbsp. fresh lime juice (use our easy citrus squeezer)
• ½ tsp Good Shit seasoning (for a sweet and spicy kick)
• ½ tsp All Shit seasoning (adds garlic and savory heat)
• Fresh salt and pepper using the Finamill, to taste
• Pinch of kosher salt to taste
Halloumi:
• 7-8 oz Halloumi cheese, sliced ⅓ inch thick
• 8 tortillas (warmed using our enamel bakeware)
Creamy Cilantro Lime Sauce:
• ½ cup fresh cilantro leaves and stems
• ¼ cup Greek yogurt (or mayo of choice)
• ¼ cup neutral oil (avocado oil is a great option)
• 2 Tbsp. mayonnaise
• 2 Tbsp. fresh lime juice
• 1 tsp Does Steak Seasoning (for a garlicky punch)
• Freshly ground salt and pepper using Finamill
Instructions
1. Prepare the Corn Salad:
In a large mixing bowl, toss together corn, avocado, red onion, jalapeño, cilantro, lime juice, Good Shit, All Shit, and a pinch of freshly ground salt and pepper (using the Finamill). Adjust seasoning to taste. Set aside in one of our handy batter bowls.
2. Blend the Cilantro Lime Sauce:
In a blender or using an immersion blender, combine cilantro, yogurt, oil, mayo, lime juice, and Does Steak Seasoning for a garlicky kick. Add freshly ground salt and pepper from the Finamill to taste. Blend until smooth. Keep chilled in our enamel storage bowls until ready to serve.
3. Cook the Halloumi:
Pat the halloumi dry. Heat 1-2 Tbsp oil in a grill pan or cast iron skillet over medium-high heat. Cook the halloumi slices until golden and crispy, about 2 minutes per side. Transfer to a plate.
4. Assemble Tacos:
Warm tortillas using our enamel bakeware or grill them lightly. Spread a generous layer of the cilantro sauce on each tortilla, add 2 slices of halloumi, then pile on the corn salad. Drizzle more sauce and garnish with extra cilantro if desired. Serve on our taco plates for a fun and practical presentation!
Notes:
• Make Ahead: You can make the corn salad and sauce up to 2 days in advance. Store separately in airtight containers.
• Reheat Halloumi: When reheating, simply warm the halloumi in a skillet until hot.
• Serving Tip: Our taco plates