Halloumi Tacos with Avocado Ranch
Halloumi Tacos with a fresh, chunky salsa and a drizzle of delicious Avocado Ranch. An easy and fun vegetarian dinner idea.
Servings: 8 tacos
- 500 grams halloumi cheese 2 standard blocks
- 8 small tortillas
- 1 ripe avocado
- ½ cup greek yoghurt 125 grams
- 2 tbsp mayonnaise
- juice of ½a lemon
- 2 cloves garlic
- ½ tsp dried chives
- ½ tsp dried parsley
- ½ tsp dried dill
- ½ tsp garlic powder
- ½ tsp onion powder
- pinch salt and pepper to taste
Tomato & Pepper Salsa
- 1 red onion diced
- 1 red or yellow pepper diced
- 200 grams cherry or grape tomatoes quartered
- 2 tbsp olive oil
- juice of ½ a lemon
- small bunch fresh parsley, finely chopped or 1 tbsp dried
- pinch salt
To make the tomato and pepper salsa, combine the tomatoes, pepper and onion in a large bowl. Pour over the lemon juice and olive oil.
Sprinkle in the chopped parsley and a pinch of salt and stir everything together. Add more salt if required. Leave to sit for at least 5 minutes before serving.
To make the avocado ranch, slice the avocado in half and scoop out the flesh. Add to a blender with the rest of the ranch ingredients and blend until smooth. Add salt and pepper to taste.
Open the halloumi packets, drain off the excess liquid and pat dry with some kitchen paper. Cut into slices, roughly 1cm thick.
Heat a non stick frying pan over medium heat and add the halloumi slices. Cook for 2-3 minutes on each side, until crisp and golden. (Use a little oil if your pan is not non-stick)
While the halloumi is cooking, warm the tortillas in the microwave or wrapped in foil in the oven (check the package instructions for timings).
To assemble the tacos, place 1 to 2 slices of halloumi on a warm tortilla. Top with a generous spoonful of salsa and a drizzle of avocado ranch. Serve immediately with any desired accompaniments.
Do be aware that not all halloumi is suitable for vegetarians though - it can be made with animal derived rennet. Check the packet before purchasing.
Avocado Ranch can be stored in the fridge for up to 5 days.
Tomato and Pepper Salsa can be stored in the fridge for up to 2 days.
Calories: 415kcal | Carbohydrates: 23g | Protein: 19g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 997mg | Potassium: 299mg | Fiber: 3g | Sugar: 4g | Vitamin A: 936IU | Vitamin C: 28mg | Calcium: 690mg | Iron: 1mg