Halloumi Tacos with Mango Pico de Gallo and Charred Jalapeño Avocado Crema
Fresh, oozy halloumi tacos topped with a sweet and spicy mango Pico de Gallo and smoky, creamy avocado jalapeño sauce.
DifficultyEasy
Servings4
Instructions
- Make Mango Pico de Gallo
- Combine mango, chili, onion, lime zest, and juice in a bowl. Season with salt - this is the only element of this dish that should be made just before serving.
- Make Jalapeño Avocado Crema
- Remove charred skin and seeds from jalapeño, Blend charred jalapeño, avocado, lime juice, garlic, salt, and coriander until smooth (I use a stick blender in a jar for super quick clean up).
- Cook Halloumi
- Pan-fry halloumi in a skillet with a little olive oil over medium heat for 2-3 minutes per side until golden.
- Char the Tortillas
- Heat tortillas until warm and lightly charred - these can be wrapped in a clean tea towel to keep warm.
- Assemble Tacos
- Top each tortilla with shredded cabbage, halloumi, mango Pico de Gallo, and avocado crema. Add pickled red onion if using and serve immediately. Enjoy!
Notes
Optional to serve
- Pickled red onion (1 small red onion, ½ cup white vinegar, ½ tsp salt, 1 tsp sugar - marinate for at least 30 mins or overnight in the fridge)