4.50 from 12 votes

Halloumi Tacos (Vegetarian Soft Tacos)

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Whip these halloumi tacos up in 10 minutes. These vegetarian soft tacos are served with elote inspired sweetcorn & tangy halloumi.
Prep time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
£1.64
Makes: 4
mains
Mexican
halloumi tacos, soft tacos, tacos, vegetarian tacos

Table of Contents

  1. Why you should try these tacos
  2. Ingredients
  3. How to make these halloumi tacos (vegetarian soft tacos)
  4. Hints & Tips
  5. Storage

Why you should try these tacos

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.

close up shot of halloumi tacos

Ingredients

Low Fat Halloumi 

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!

Frozen Sweetcorn

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. 

Coriander

To flavour our vegetarian tacos and add a hint of authentic Mexican flavour. 

Lime 

To brighten our tangy, creamy sweetcorn dressing. 

Mayonnaise 

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!

Tortillas

I use plain white tortillas for this recipe, they act as the best soft tacos. 

Fresh Chillies 

Feel free to skip the fresh chillies if you don’t like spice. For me, this adds spice, crunch and colour.

Ingredients shot halloumi tacos

How to make these halloumi tacos (vegetarian soft tacos)

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.

Corn, coriander and mayonnaise in bowl

Mix the sweet corn together with the coriander, lime juice, garlic granules and mayonnaise, ready to add to the tacos.

Corn mixed with coriander and mayonnaise

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.

slices halloumi in frying pan

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.

halloumi tacos ready made

Other halloumi recipe ideas you should try after…

Sweet Chilli Halloumi Wrap 

Creamy Halloumi Curry 

Panzanella Salad with Halloumi 

Hints & Tips

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.

close up shot of halloumi tacos

Storage

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! 

Main featured image

 

Halloumi Tacos (Vegetarian Soft Tacos)

Print Pin It
4.50 from 12 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
£1.64
mains
Mexican
halloumi tacos, soft tacos, tacos, vegetarian tacos
Servings: 4
Whip these halloumi tacos up in 10 minutes. These vegetarian soft tacos are served with elote inspired sweetcorn & tangy halloumi.

Ingredients

  • 450 g (2 x 225g) low-fat halloumi blocks, thinly sliced (£4.00)
  • 500 g frozen corn (£1.50/2)=(£0.75)
  • 1 lime, juiced (£0.20)
  • 1 bunch of fresh coriander, finely chopped, some reserved for garnish (£0.50)
  • 8 mini wraps (£0.60)
  • Optional chillies to garnish, thinly sliced (£0.50)

CUPBOARD ESSENTIALS

  • 4 tbsp of mayonnaise
  • 1 tbsp of olive oil
  • ½ tsp garlic granules
  • Salt

Method

  • Start by adding the frozen corn to a large microwaveable bowl. Pop in the microwave for 5 minutes.
  • Meanwhile, 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.
  • In a large bowl, combine the finely chopped coriander, mayonnaise, lime juice and garlic granules. Your corn should be done in the microwave at this stage, so you can pour that into a colander, rinse in cold water, shake the colander to remove the excess water/moisture and then add the corn to the mixing bowl with the mayo sauce.
  • Once the halloumi is ready to go, remove it from the pan and 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.

Nutrition

Servings: 4 servings
Fat: 35g
Calories: 711kcal
Carbohydrates: 58g
Protein: 39g

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