These halloumi tacos are so great – they’re even a strong contender against your classic meat taco. The salty, chewy halloumi pairs so nicely with the tangy elote inspired sweetcorn making it the perfect vegetarian taco recipe.
Elote is a Mexican dish otherwise known as Mexican street corn. I’ve taken elements of inspiration with this recipe, as the corn is served in a creamy, tangy, coriander infused sauce that elote also has. I wouldn’t want to say it’s authentic though, as there are many differences!
The soft tacos make this the easiest recipe, as we dry-fry store bought tortillas into a taco shape, meaning we don’t have to mess around with deep frying.
It’s a ten minute recipe, so it’s ideal for a weeknight dinner or perfect to serve at a BBQ for friends.
For these halloumi tacos I use low-fat halloumi to lower the calories. I find that the difference in flavour/ texture between normal halloumi/ low fat is undetectable, so I always use low-fat!
I love buying a large bag of frozen sweetcorn. It’s frozen at peak freshness, it’s so easy to prep and is super affordable.
To flavour our vegetarian tacos and add a hint of authentic Mexican flavour.
To brighten our tangy, creamy sweetcorn dressing.
A lot of the flavour of this recipe comes from the mayonnaise, so if possible, please use full-fat as it provides the best end result!
I use plain white tortillas for this recipe, they act as the best soft tacos.
Feel free to skip the fresh chillies if you don’t like spice. For me, this adds spice, crunch and colour.
To make these vegetarian tacos, start by adding the frozen corn to a large microwaveable bowl (add some cold water). Pop in the microwave for 5 minutes. Once ready, pour the corn into a colander, rinse in cold water, shake the colander to remove the excess water/moisture and then add that to the mixing bowl. Then add the finely chopped coriander, mayonnaise, lime juice and garlic granules.
Mix the sweet corn together with the coriander, lime juice, garlic granules and mayonnaise, ready to add to the tacos.
In the meantime, add the sliced halloumi to a large frying pan with a tbsp of olive oil on a medium heat. Rotate the pieces after 3 minutes and cook the other side for the same amount of time or until golden brown.
Once the halloumi is ready to go, remove it from the pan & use some kitchen paper to remove the oil. Add the wraps into the pan to toast. When they start to feel a bit more firm, fold them over into a taco shape and toast each side for around a minute. Assemble the tacos by adding the creamy, tangy sweetcorn into the taco shell along with the fried halloumi. Top with an extra sprinkle of coriander and optional chillies.
To ensure that the sauce with the sweetcorn isn’t too runny, after heating the sweetcorn and rinsing in cold water, shake the colander to ensure as much water is removed from the sweetcorn as possible.
When pan-frying the soft tortillas, use a medium heat rather than a high heat to prevent any burning.
After frying the halloumi, tear each piece in half to make sure you get a bit of halloumi in each bite of your veggie tacos.
Can I reheat this recipe?
The halloumi tacos are best served immediately for textural purpose, but if you want to meal prep this recipe to have across the week, make the sweetcorn element of the recipe ahead of time. Then when it’s time to eat, fry a portion of halloumi and pan fry your tortillas. That way the prep time is reduced slightly whilst still getting the best end result!
Can I freeze this recipe?
Sorry I wouldn’t freeze this recipe. But trust me, you’ll want to eat these halloumi tacos straight away!
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